This wonderful recipe was given to me by my friend Pam….

…….Bon Appetite‘  Tina

Slow-Roasted Beef Ribs with Mushroom Stroganoff

3 pounds beef short ribs, cut into 2 ribs apiece

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

2 cups sliced white button mushrooms

2 cloves garlic, peeled and minced

1/2 cup chopped shallots (or use young Walla Walla onions from the market)

1/4 cup cognac

2 cups heavy whipping cream

* I also added about 1 teaspoon of thyme

1 tablespoon Dijon mustard

1/2 cup sour cream

1 pound egg noodles

3 tablespoons unsalted butter

2 tablespoons chopped fresh Italian flat-leaf parsley

Preheat oven to 300 degrees. Arrange short ribs on a roasting tray and drizzle with a little oil. Season well with salt and pepper;. Roast ribs for 2 1/2 hours until meat is falling off the bone. (I went longer)

Sauce:

Heat in a large saute pan over high heat and add about 3 tablespoons of olive oil. Add mushrooms and cook for 3 minutes, until brown. Add garlic and shallots or onions and toss to combine. Season with salt and pepper. Cook for 2 minutes more, until garlic and onion become fragrant. Add cognac (pull it off the stove, if you are using a gas range), scraping to deglaze the pan. Return to heat if you took the pan off the burner and add whipping cream and thyme. Reduce heat and simmer, until the sauce is reduced by 1/2. Turn off heat and stir in mustard and sour cream. Season with salt and pepper, if needed.

Cook noodles in salted boiling water. Drain well and toss with butter and chopped parsley immediately after cooked. Pile noodles on a platter or a large pasta bowl, top with ribs and finish with stroganoff sauce.

This went well with a hardy Washington Cabernet.  Enjoy! Pam