Beef Short Rib Stroganoff with Buttered Noodles and Lemon Creme Fraiche
- Level: Intermediate
- Yield: 4 servings
- Total: 2 hr 40 min
- Active: 1 hr 20 min
Ingredients
Short Ribs:
3 pounds boneless beef short ribs
Half a 750-millliliter bottle red wine
3 cloves garlic
1 carrot, peeled and diced
1 onion, peeled and diced
1 sprig fresh thyme
3 cups orecchiette pasta
Salt
1/4 pound (1 stick) butter
Mushroom Puree:
1 pound button mushrooms
1 cup Madeira
1 cup heavy cream
Mushrooms:
1 pound wild mushrooms
1/4 pound (1 stick) melted butter
4 sprigs fresh thyme
Creme Fraiche:
1 cup creme fraiche
1 ounce lemon juice
Zest of 1 lemon
Cracked black pepper
Directions
Special equipment:
a pressure cooker; a wood-burning oven- For the short ribs: Sear short ribs, then add to a pressure cooker with red wine, garlic, carrot, onion and thyme. Cook on high pressure for 45 minutes to 1 hour. Cool and let pressure release, then open and remove short ribs from the liquid. Strain the liquid, reduce to a glaze and glaze the meat.
- Boil the orecchiette until tender in salted boiling water. Strain and mount with butter.
- For the mushroom puree: Chop the mushrooms and saute lightly in a saucepot. Deglaze with Madeira and reduce. Deglaze with cream and reduce until mushrooms are tender. Blend until smooth.
- For the mushrooms: Preheat a wood-burning oven. Toss the mushrooms in the melted butter. Put on a sheet tray, cover with the thyme and roast in a wood-burning oven until tender.
- For the lemon creme fraiche: Combine the creme fraiche, lemon juice, lemon zest and some black pepper.
- Sauce the bottom of the plate with the mushroom puree, then top with orecchiette, mushrooms, glazed meat and a dollop of the lemon cream.