A short rib stroganoff is a variation of the classic stroganoff, but with short ribs instead of beef strips. A flavorful cut of beef, short ribs are known for their tenderness and rich flavor and add an unmatched depth of flavor to stroganoff. With slow cooking, the beef becomes so tender and juicy that it pairs AH-mazingly with the creamy mushroom sauce.
There’s nothing better than short rib stroganoff in cooler weather or for special occasions. I love it because it’s versatile, crowd-pleasing, and comforting. You can serve it with pasta, rice, or mashed potatoes. You can also make it ahead and reheat it, so it’s great for busy weeknights or entertaining guests.
Not ready to go all in on short ribs but still want the comfort of stroganoff? Try my Ground Beef Stroganoff. So good! If you are looking for a tender, tasty, old-fashioned Pot Roast try Grandma’s Sunday Oven Pot Roast.
Where did Stroganoff come from?
In the late 19th century, the Stroganoff family established the Stroganoff dish, which is an old Russian dish. In spite of countless variations (including mine today :)), stroganoff remains a classic Russian dish AND a favorite comfort food in Europe and the US. One of my personal fave comfort foods!
Key Ingredients for Short-Rib Stroganoff:
Did you know that variations of stroganoff are made the world over?! For the most part, the ingredients common to stroganoff sauce are mushrooms, broth (and/or wine), and sour cream. My mouth is watering just thinking about it…
- Beef Short Ribs. Trim off excess fat but don’t remove it all…that fat renders down to create the exceptional flavor for our dish!
- White wine. Wine is magical for tenderizing meat! Sub broth for wine, if preferred. See note below about wine recommendations.
- Mushrooms. Simple bella mushrooms work great for adding flavor and texture.
- Chicken Broth. Chicken broth is used instead of beef to help keep this recipe from becoming TOO rich. Trust me!
- Sour Cream. Sour cream gives the sauce the traditional tanginess and helps thicken the sauce. Sub cream, if you prefer.
- Onion. A yellow or white onion gives a nice zip to the rich sauce…skip the red onion.
- Garlic. Go heavy on the garlic, if you love it!
- Thyme. Thyme helps cut extra richness…use fresh if you can but dried thyme works just fine!
- Egg Yolk. Egg helps thicken and smooth out the sauce. You can skip it and. use a cornstarch slurry if you prefer. See the note below about how to thicken the sauce.
What white wine works best for Short Rib Stroganoff?
For short ribs and stroganoff, dry white wines like Chardonnay, Pinot Grigio, and Sauvignon Blanc are some great options to cook short ribs and stroganoff with. They will cut the richness of the beef and sauce because of their high acid and citrus notes. And, of course, they are tasty for “sampling”.
What can I use instead of wine?
Chicken or veggie broth would be a good substitute for wine in this recipe. It will add flavor to the sauce, while also providing the needed liquid.
Can I use sour cream instead of heavy cream?
Most people use sour cream in stroganoff sauce, but some recipes call for heavy cream. Some people claim heavy cream makes the sauce smoother and thicker, but I think it’s just personal preference (or what you have on hand). If you like that little bit of tang in your sauce though, stick with sour cream.
Why is egg yolk in the sauce?
When egg yolks are added to sauces, they stabilize the mixture and prevent it from separating, acting as a natural emulsifier. They also enhance the color and texture of sauces, adding richness and depth of flavor. Egg yolks can help thicken sauces because of their proteins and fats.
Steps to make Short-Rib Stroganoff:
For the Short Ribs:
- 20 minutes prior to cooking, generously salt and pepper the short ribs.
- Preheat oven to 325 degrees.
- In a hot (get this heating well before you are ready to sear the meat), heavy, oven-safe dutch oven on medium heat, sear the short ribs on all sides (this is a dry sear…don’t add oil), doing them in batches, if needed. Remove to a plate.
- Add the sliced onion to the same pan and saute until caramelized and soft.
- Add the garlic and saute for about 1 min. Don’t let it burn.
- Add the wine and scrape the bottom of the pan.
- Put the short ribs back into the pan and add ½ cup of the chicken broth and the thyme.
- Cover and transfer to the oven for 2.5 hours. Do not peek!
For the Stroganoff sauce:
- Remove the meat and onions from the short ribs (you can discard the bones and fat) to a plate and the broth (carefully!) to a bowl (or jar) to save.
Note: depending on how much fat is on your short ribs you may want to skim some of the fat off your liquid before adding it to your sauce. - Heat the now empty pan on the stovetop on medium-high heat, and add the mushrooms (yes, without any butter or oil!).
- Cook the mushrooms for about five minutes without oil or salt, stirring occasionally until they are caramelized and start to sweat. If you allow them to sit undisturbed for some time, they will caramelize better. After they have caramelized, add 1/2 teaspoon pepper and 1 teaspoon salt. Remove from the heat and place on the plate with the short ribs.
- Add 1/2 cup of chicken broth to the pot and scrape up any bits on the bottom (deglaze).
- Add ½ cup of the liquid from the short rib pot.
- Bring the liquid to a boil and reduce the heat to a simmer for about 3-5 minutes, it will reduce slightly. Note: at this point taste the sauce and see if you prefer to have it richer or if it is too rich. If you feel the sauce is already plenty rich, use chicken broth for the next step. Otherwise use the rest of the broth from the short ribs or additional white wine.
- Add an additional 1 cup of liquid (see the note above) and let gently boil for an additional 3-5 minutes. If it is too rich or already too fatty add 1 cup of chicken broth, instead, and do the same.
- Turn the heat to low, stir in the milk/sour cream, mushrooms, and onions from the short ribs (if you like), and gently heat. Do not let it boil.
- In a bowl, add an egg yolk (just the yolk). While whisking (a fork works fine), add 2 tablespoons of the sauce and whisk well. Add another 4 tablespoons and whisk well. Pour the egg mixture back into the sauce, while whisking. Let it simmer for about 2 minutes and thicken. See the note below if your sauce isn’t the thickness you like. see the video below for a demonstration on how to temper eggs.
- Add the meat and onions (if you like) and stir gently.
- Serve over egg noodles or mashed potatoes with a bit of fresh parsley on top.
How to temper eggs (to add to your stroganoff sauce). P.S. It’s easy!):
Why do I saute the mushrooms without salt or oil?
In order to keep mushrooms from becoming soggy or slimy, sauté them without salt or oil. Mushrooms contain a lot of water, so cooking them with salt or oil can make them even more watery & they won’t brown. You’ll get more flavorful, evenly cooked mushrooms if you cook them dry and without salt…give it a try!
What if my sauce hasn’t thickened or I don’t want to use an egg yolk?
If you find your sauce hasn’t thickened to your preferred texture use a cornstarch slurry to bring it to the thickness you prefer. From Better Homes & Gardens: How to Thicken Sauce with a Cornstarch Slurry (p.s. It’s easy!)
How long do I cook beef short ribs in the oven?
You want to slow-cook beef short ribs for about 3 hours in the oven to soften up the meat and make it more tender. Searing the short ribs first helps seal in the flavor and adds a little color. It’s worth the time–trust me.
Short Rib Stroganoff Variation ideas:
- Incorporate paprika into the stroganoff’s sauce to add a smoky, spicy flavor. This will give the beef stroganoff a rich, warm flavor.
- Adding Dijon mustard to the sauce will add a tangy flavor that pairs well with the richness of the beef. This variation is especially delicious with egg noodles.
- A variation on the classic is to add grated horseradish to the sauce, which adds extra tang and bite to the stroganoff.
- You can make short rib stroganoff with red wine instead of white wine for a deeper, more robust flavor. It’s great with hearty egg noodles or mashed potatoes.
- Frozen peas give the stroganoff a pop of sweetness, texture, and color. Add them in the sauce, at the very end.
- Carrots add sweetness to this dish, and their texture offers a nice contrast to the meat’s softness. Add whole carrots with the meat, or roughly chopped carrots about ½ way through the cooking time.
What to serve with Short Rib Stroganoff?
Short Rib Stroganoff is so yummy served over noodles, rice, or mashed potatoes! You can serve it alongside a green salad, but it’s such a warm, cozy food that it pairs best with a roasted or steamed veggie–especially green beans, broccoli, or even some squash. And it never hurts to have a little bread on the side! Try this Marbled Rye Bread.
To make short rib stroganoff ahead:
- Prepare your short ribs and bake them in the oven according to the recipe.
- Store the broth and onions from the short ribs in an airtight container in the fridge, up to 3 days. Store the ribs in a separate air-tight container, in the fridge, for up to 3 days.
- When ready to serve, follow the directions for making the sauce using the stored broth & onions. You may need to skim some chilled fat off the top and allow for extra time for the colder broth.
- Add the saved meat to the sauce as called for in the directions and add a couple of minutes of time for the meat to warm up in the nice warm broth.
- Serve!
Note: I have never tried freezing the broth and meat for making ahead and can’t say for certain how that works (I imagine just fine and if you try it…report back!)
How should I store Short Rib Stroganoff leftovers?
In the fridge:
As with most leftovers, store any extra Short Rib Stroganoff in an airtight container for 3-4 days in the fridge.
In the freezer:
To freeze it, let it cool slightly (so it isn’t steaming hot) before putting it in an airtight container and storing it in the freezer for up to 3 months. Some people think it is an ideal food for freezing and others think the texture and taste of the sauce alter slightly. If you try it, let me know what you think!
Short Rib Stroganoff
Equipment
Ingredients
- 2 pounds short ribs
- 1 medium yellow onion sliced thinly.
- 3-4 cloves garlic depends on size, sliced thinly.
- 1.5 cup white wine see note in post about wine recommendations
- ½-1 cup of chicken broth see note in recipe
- 1 egg yolk
- 1.5 tablespoons of dried thyme. Or…4 sprigs of fresh thyme.
- 16 oz of Bella mushrooms thickly sliced.
- 1 cup whole milk or sour cream
- 1 teaspoon pepper
- 12- ounce bag of egg noodles cooked according to package instructions or enough mashed potatoes for 4 people.
- Fresh parsley for serving
Instructions
- 20 minutes prior to cooking, generously salt and pepper the short ribs and preheat oven to 325 degrees.
- In a hot (get this heating well before you are ready to sear the meat), heavy, oven-safe dutch oven on medium heat, sear the short ribs on all sides (this is a dry sear…don’t add oil), doing them in batches, if needed. Remove to a plate.
- Add the chopped onion to the same pan and saute until caramelized and soft.
- Add the garlic and saute for about 1 min. Don’t let it burn.
- Add the wine and scrape the bottom of the pan (deglaze).
- Put the short ribs back into the pan and add ½ cup of the chicken broth and the thyme.
- Cover and transfer to the oven for 2.5 hours. Do not peek! When done, take them out to rest while you move on to the sauce.
For the sauce:
- If you haven’t already done so, start to prepare your egg noodles or mashed potatoes before you start your sauce.
- Remove the meat and onions from the short ribs (you can discard the bones and fat) to a plate and the broth (carefully!) to a bowl (or jar) to save. Depending on how much fat is on your short ribs you may want to skim some of the fat off of your liquid before adding it to your sauce.
- Note: depending on how much fat is on your short ribs you may want to skim some of the fat off of your liquid before adding it to your sauce.
- Heat the now empty pan on the stovetop on medium-high heat, and add the mushrooms (yes, without any butter or oil!).
- Cook the mushrooms for about five minutes without oil or salt, stirring occasionally until they are caramelized and start to sweat. If you allow them to sit undisturbed for some time, they will caramelize better. After they have caramelized, add 1/2 teaspoon pepper and 1 teaspoon salt. Remove from the heat and place on the plate with the short ribs.
- Add 1/2 cup of chicken broth to the pot and scrape up any bits on the bottom (deglaze). Add ½ cup of the liquid from the short rib pot.
- Bring the liquid to a boil and reduce the heat to a simmer for about 3-5 minutes, it will reduce slightly.
- Taste the sauce and see if you prefer to have it richer or if it is too rich. If you feel the sauce is already plenty rich, use chicken broth for the next step. Otherwise use the rest of the broth from the short ribs or additional white wine.
- Add an additional 1 cup of liquid (see note above) and let gently boil for an additional 3-5 minutes. If it is too rich or already too fatty add 1 cup of chicken broth, instead, and do the same.
- Turn the heat to low, stir in the milk/sour cream, mushrooms, onions from the short ribs (if you like) and gently heat. Do not let boil.
- In a bowl, add an egg yolk (just the yolk). While whisking (a fork works fine), add 2 tablespoons of the sauce and whisk well. Add another 4 more tablespoons and whisk well. Pour the egg mixture back into the sauce, while whisking. Let it simmer for about 2 minutes and thicken. See note below if you find your sauce isn’t the thickness you like.
- Add the meat and onions (if you like) and stir gently.
- Serve over egg noodles or mashed potatoes with a bit of fresh parsley on top..
Video
Notes
Nutrition
Recipe Tester says…
The Favorite (who doesn’t like Short ribs) ate a double portion! It was a fun recipe to test!!
