THIS POST IS SPONSORED BY
the Minnesota Beef Council, with whom we’re thrilled to celebrate comfort food season in the coming months! As a Minnesota-based food blog, nothing makes us happier than supporting the cattle farmers & ranchers responsibly raising incredible beef right in our backyard. All thoughts & opinions are our own.
A Glammed-Up Comfort Food Classic
We have a soft spot in our hearts for classic comfort foods. Their simplicity – like a creamy sauce with tender beef – is what makes them so timelessly satisfying! Even so, we can’t resist the fun of glamming up a classic to make an extra special dish. ✨ We did it last year with a fancied-up Truffled Steak Tater Tot Hot Dish, & it’s the same approach we took with this Braised Beef Short Rib Stroganoff too!
A few super luxe twists make this braised beef stroganoff totally next-level. Making use of rich & succulent Minnesota-raised beef short ribs & beautiful wild mushrooms are simple upgrades, while flavor-boosting methods like slowly braising the short ribs & browning the mushrooms give the dish extra richness. It’s basically beef stroganoff 2.0!
Serve the braised beef stroganoff over a pile of your favorite carbs – egg noodles, spaetzle, mashed potatoes, pappardelle pasta, you really can’t go wrong! It’s a perfectly cozy dinner for chilly winter nights that’s also worthy of any special occasion like a holiday dinner or date night at home. What’s not to love about that?!
Braised Beef Stroganoff Recipe Highlights
You’ll love using short ribs to make beef stroganoff because it’s…
SERIOUSLY NEXT LEVEL. This is not your average beef stroganoff! Slowly braised beef short ribs & browned wild mushrooms elevate classic stroganoff to new heights!
PURE COMFORT. Meltingly tender, slowly simmered beef short ribs in a rich & creamy stroganoff sauce served over cozy carbs…it doesn’t get more comforting than that!
A DECADENT DINNER. Serve beef short rib stroganoff for a cozy Sunday supper or special occasions like Christmas & Valentine’s Day! It’s a beloved dish perfect for when you want to share something decadent & comforting.
Cozy & humble stroganoff has never felt so elegant! ♡ Read on to learn more about how to make Braised Beef Short Rib Stroganoff, or jump straight to the recipe & get cooking!
Wait, What is Beef Stroganoff?
Originating in mid-19th-century Russia, beef stroganoff is a comfort food classic that’s now popular around the world. It gets its namesake from Count Pavel Aleksandrovich Stroganoff, who first enjoyed the dish. The Russian count had French chefs prepare his meals, but he still favored dishes from his homeland, which explains why the original beef stroganoff recipe blended a basic French mustard sauce with Russian sour cream (smetana).
So what is stroganoff sauce made of? ⇢ Today we commonly see beef stroganoff sauce prepared as it was in the Stroganoff palace – a sour cream gravy made with beef broth & flavored with mustard. Other ingredients like mushrooms & onions were added over time.
What cut of beef is best for beef stroganoff? ⇢ Legend suggests that thinly sliced beef was used in the original recipe, as it was easier for the aging count to chew. This may be why chuck roast & sirloin are commonly used to make beef stroganoff, but most tender cuts of beef work well. We’ve opted for English-cut short ribs to create an extra-special beef short rib stroganoff recipe!
Key Ingredients
This recipe has everything you know & love about classic beef stroganoff, but with a slightly more elevated lineup of ingredients – perfect for special occasions! From slowly simmered short ribs to browned mushrooms & creamy sauce, every ingredient used in this braised beef stroganoff recipe builds next-level richness, all while staying true to the flavor of more classic stroganoff recipes.
Note: Full ingredients list & measurements provided in the Recipe Card, below.
You need…
- Beef short ribs – Short ribs are one of my favorite cuts of beef to work with. They’re seriously rich & flavorful, & cooking them slowly with low heat yields amazingly succulent, fall-apart tender results. Learn more about beef short ribs below!
- Aromatics – Braising the beef short ribs with aromatics like onion, garlic, bay leaves, fresh rosemary, & fresh thyme infuses them with even more flavor as they simmer.
- Beef stock – A necessary ingredient for any braised beef short ribs, this recipe also makes use of the infused beef stock braising liquid as the base of the stroganoff sauce, carrying its richness all the way through the dish.
- Wild mushrooms – Most beef stroganoff recipes use simple button mushrooms, but I love to splurge on hearty wild mushrooms like maitakes (pictured) for an extra-special touch. Oyster, chanterelle, & king trumpet mushrooms are also all great choices!
- Finishing touches – Flavor-boosting ingredients like Worcestershire sauce, Dijon mustard, & smoked paprika give the stroganoff sauce depth, while a little sour cream creates the creamy texture signature to classic stroganoff. For an extra decadent touch, feel free to swap in creme fraiche or heavy cream.
Beef Short Ribs
Beef short ribs are typically available in 2 popular styles: flanken beef short ribs (long strips cut across the bone, which may look familiar if you’ve ever enjoyed Korean kalbi) & English-cut beef short ribs (hearty pieces cut along the bone, which are perfect for slowly simmered dishes like short rib ragu or this braised beef stroganoff recipe!).
While they’re already a super special ingredient to work with, buying local makes a short rib dinner even more special. Minnesota is home to over 16,000 beef farmers & ranchers & I really appreciate their dedication to raising cattle in a manner that is humane & environmentally conscious. As a result, Minnesota beef is not only versatile & nutrient-dense, it’s also sustainable & absolutely delicious. Learn more! ⇢ All About Minnesota-Raised Beef.
A few more beef short rib FAQs…
- Where to buy short ribs? ⇢ You should be able to find bone-in English-cut beef short ribs at most grocery stores with a nice butcher section.
- Bone-in vs boneless beef short ribs? ⇢ Since the bones create even more amazing depth of flavor for the stroganoff sauce, I opt for bone-in short ribs whenever possible. If boneless short ribs are more readily available or better for your budget, they’ll work beautifully too – use whatever works best for you!
- Can’t find beef short ribs? ⇢ If you can’t find any beef short ribs, feel free to make this braised beef stroganoff recipe using beef chuck roast – it will still taste absolutely delicious!
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Buy Now → How to Braise Beef Short Ribs
Unlike quick stroganoff recipes out there, this version takes a low-&-slow approach to create a creamy braised beef stroganoff sauce with maximum richness. Slowly simmering the beef short ribs with flavorful aromatics (i.e. braising) is key to succulent, fall-apart tender results. While it may seem elegant or intimidating, I love braising because it’s a completely inactive one-pot cooking method – the stove does all of the work! Learn more! 🤓 ⇢ Red Wine Braised Short Ribs.
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
Brown the short ribs. Work in batches to sear the short ribs well, developing a beautiful golden crust across their entire surface. Why? ⇢ Deep browning is a result of the magical flavor-boosting process is known as the Maillard reaction. The Maillard reaction does more than just change the appearance of the meat – it actually also gives the beef a deeper, richer flavor.
Braise the short ribs. Strain off any rendered beef drippings from the pot, then add in onion, garlic, bay leaves, fresh rosemary & thyme. Pour beef stock over top & let everything gently simmer for about 3 hours. Why? ⇢ Low & slow heat transforms the connective tissues in the hearty short ribs, making the meat meltingly tender.
Shred & strain. Remove the short ribs from the pot & pull the meat, discarding the bones as you go – this should be nice & easy after a long braise! Pass the leftover braising liquid through a fine mesh strainer to carefully capture spent herbs & aromatics, leaving the deliciously infused beef stock behind – it’s the perfect base for an especially rich & flavor-forward beef stroganoff sauce!
Make-Ahead Braised Beef Short Ribs
Braising short ribs to succulent, fall-apart tender goodness takes a little while – 3 hours of slow simmering, at least! – but it’s also something that can be done in advance to eliminate cooking time the day you’d like to serve braised beef short rib stroganoff. Store the shredded beef short ribs & braising liquid in separate airtight containers for up to 3 days in the refrigerator. At dinnertime, all you have to do is pull them out of the fridge & prepare the stroganoff sauce – easy! Check the Recipe Notes, below, for more meal prep guidance.
Alternate Cooking Methods
Oven-Braised Beef Short Ribs
An oven braise is my favorite alternate cooking method for cooking short ribs. It allows you to achieve the same rich flavor of a long braise but without having to worry about keeping a pot on the stovetop! Simply brown the short ribs on the stove, build the braising liquid, then put the pot in the oven to cook. Refer to the Recipe Notes, below, for full directions.
Slow Cooker Braised Short Ribs
The gentle, low-heat environment of a Crockpot or slow cooker is also great for braising beef until meltingly tender. You should still brown the short ribs on the stovetop for maximum flavor before building the braising liquid in the slow cooker. If your slow cooker has a browning feature, you can do everything right in the pot. Refer to the Recipe Notes, below, for full directions.
Instant Pot Braised Short Ribs
While this method is a time-saver, it’s my least preferred alternate method for braising short ribs. An Instant Pot specializes in cooking & tenderizing quickly, but it doesn’t achieve the same deep, rich flavor as a slow & gentle braise. But if it’s all you have time for, go for it! Refer to the Recipe Notes, below, for full directions.
How to Make Beef Stroganoff Sauce
A bold & creamy sauce is the perfect vessel for rich & succulent braised beef short ribs. Here we’ve opted to keep things pretty true to classic French-meets-Russian stroganoff sauce, with a couple of flavor-boosting tweaks like utilizing rich beef drippings & taking the time to seriously brown wild mushrooms. It has beautiful flavor, & you’ll love that it comes together pretty quickly with minimal added ingredients!
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
Brown the mushrooms. Sauté your favorite hearty wild mushrooms in reserved beef drippings to infuse them with even more deliciously rich flavor. This takes about 15 minutes – don’t rush it! Why? ⇢ Browning mushrooms creates the best tender-crisp texture & builds a more complex flavor – just like browning short ribs! (Learn more! 🤓 ⇢ Crispy Roasted Mushrooms.)
Cook the aromatics. Add the sliced onions to the large skillet with the mushrooms, then the garlic. Saute the onions first since they take longer to soften, then cook the garlic just until fragrant.
Build the beef stroganoff sauce by pouring the reserved beef braising liquid, along with a little Worcestershire sauce, Dijon mustard, & smoked paprika, over the vegetables. Once it comes to a simmer, remove from the heat & stir in some sour cream. Why? ⇢ Since dairy is delicate, it’s best to heat the sour cream through without boiling it to avoid overcooking & curdling.
Finish with braised short ribs. Fold the shredded short ribs into the pan with the braised beef stroganoff sauce. Seriously creamy & decadent, with meltingly tender beef – the ultimate beef stroganoff!
What to Serve with Beef Stroganoff
A stroganoff dinner is incomplete without a pile of cozy carbs to soak up its rich & creamy flavors! Pick your starch of choice – you really can’t go wrong! We like to enjoy this short rib beef stroganoff with…
- Egg noodles, cooked according to package directions & tossed with melted butter, parsley & garlic (pictured)
- Pappardelle, the most delicious wide long pasta with the best hearty texture (just be sure to cook to al dente!)
- Spaetzle, a thick egg-based pasta with the satisfying chewy texture of dumplings
- Creamy mashed potatoes, like our favorite roasted garlic buttermilk mashed potatoes
What wine goes with beef stroganoff? ⇢ You can never go wrong with a bold red wine like Bordeaux or Cabernet – look for a bottle with some earthy characteristics to play off the earthiness of the mushrooms. Since we’re quite partial to Italian wine, an earthier Brunello or Super Tuscan are also fantastic choices!
Storage & Reheating
Like most slowly cooked sauces, braised beef stroganoff is a dish that gets better the longer it sits & its flavors meld together. Leftovers are fantastic & best enjoyed within 4-5 days – just be sure to store the stroganoff sauce & your starch of choice in separate airtight containers. Simply reheat the sauce on the stovetop or in the microwave & spoon it over the pasta or mashed potatoes.
Can you freeze beef stroganoff? ⇢ We don’t recommend freezing leftover beef short rib stroganoff because the dairy in the stroganoff sauce doesn’t freeze & thaw particularly well. You can, however, freeze the shredded braised short ribs & use them to make a second batch of stroganoff later on!
I can’t wait for you to try this Braised Beef Short Rib Stroganoff recipe! It’s really the ultimate beef stroganoff, & we know you’re going to love it just as much as we do.
If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. We LOVE hearing about & seeing your PWWB creations! ♡ Happy cooking!
More Recipes Like This:
Special Occasion Dinner Recipes
Braised Beef Short Rib Stroganoff
- Prep Time: 30 minutes
- Cook Time: 4 – 4 ½ hours
- Total Time: 5 hours
- Yield: serves 4-6 1x
- Category: Main Dishes
- Method: Stovetop, Braise
- Cuisine: Russian-Inspired, American
- Diet: Gluten Free
Description
With its rich flavor & creamy-dreamy sauce, beef stroganoff is one of my all-time favorite comfort foods. This Braised Beef Short Rib Stroganoff recipe delivers all of the flavors & textures we all know & love in a classic beef stroganoff, but with a slightly more elevated approach, resulting in a totally next-level dish worthy of even the most special occasions.
Rather than utilizing chuck or sirloin, this stroganoff recipe is made with rich & succulent beef short ribs. If you’ve never worked with beef short ribs before, you’re in for such a treat – it’s my absolute favorite cut of beef. Cooking short ribs low & slow is a one-pot, totally hands-off operation with insanely delicious & meltingly tender results.
The braised beef short ribs & some browned wild mushrooms are folded into a classic stroganoff sauce, creating a hearty, comforting meal perfect for any chilly winter night or special occasion. We always enjoy this braised beef short rib stroganoff over egg noodles, but pappardelle, mashed potatoes, & spaetzle dumplings are also fantastic choices – you really can’t go wrong!
Ingredients
for the braised short ribs:
- 3 pounds English-cut beef short ribs (approx. 6 short ribs, see Recipe Notes)
- kosher salt & ground black pepper, to season
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 1 head garlic, halved crosswise
- 2 bay leaves
- 3–4 sprigs fresh rosemary
- 10–12 sprigs fresh thyme
- 3 cups beef stock / low-sodium beef broth
for the beef stroganoff:
- 4 tablespoons beef drippings, divided (can sub olive oil)
- 16 ounces maitake mushrooms or mushrooms of choice, torn or sliced into hearty bite-sized pieces (see Recipe Notes)
- 1 large yellow onion, sliced
- 6 cloves garlic, finely chopped or grated
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons smoked paprika
- ½ – ¾ cup sour cream
- kosher salt & ground black pepper, to season
Instructions
Braised Beef Short Ribs:
- Short rib prep: About 30 minutes – 1 hour before you’d like to begin cooking, pull the beef short ribs from the refrigerator & allow them to come up to room temperature. Just before cooking, use a paper towel to pat all sides of the beef short ribs as dry as possible. Season liberally with kosher salt & ground black pepper; a good rule of thumb is 1 teaspoon kosher salt per pound of short ribs.
- Brown the short ribs: Add the olive oil to a large, heavy-bottomed pot with a tight fitting lid (I use a 5-qt Dutch oven) over medium-high heat. Once the oil in the pot is shimmering hot, carefully add in the seasoned short ribs. Work in batches, as necessary, to avoid overcrowding the pot (which prevents browning). Cook for 3-4 minutes per side, until nicely browned. Transfer the browned short ribs to a plate & set aside. Repeat, as necessary, with the remaining short ribs. Once all of the short ribs are browned, carefully drain off the drippings from the pot & reserve for later use.
- Braise the short ribs: Nestle the short ribs back into the pot used to brown them, along with the onion, garlic, bay leaves, fresh rosemary & thyme (I typically tie the whole fresh herbs together with butcher twine for ease). Pour the beef stock/broth over top. Return the pot to medium-high heat. Once boiling, reduce heat to maintain a gentle simmer. Cover the pot & braise for 3 – 3 ½ hours, until the short ribs are fall off the bone tender.
- Finish the braised short ribs: Carefully transfer the short ribs to a plate or cutting board. Use tongs or 2 forks to shred the short ribs into bite-sized pieces, discarding the bones as you go. Set the shredded short ribs aside. Working carefully, strain the braising liquid – I set a fine mesh strainer over a large liquid measuring cup then pour the contents of the pot through; the mesh strainer catches the spent aromatics & the measuring cup captures all of the deliciously rich beef stock. Discard the spent aromatics. A good amount of fat will rise to the top of the beef stock; use a spoon to carefully strain & discard as much as you can. At this point, you can cool & store for later use (transfer the short ribs & beef stock to separate airtight containers & store in the refrigerator for later use, up to 3 days), or proceed with preparing the beef stroganoff (below).
Braised Beef Stroganoff:
- Brown the mushrooms: Carefully wipe out the pot used to braise the short ribs, then return to medium-high heat. Add 3 tablespoons of the reserved beef drippings from Step 2 to the pot. Once melted & shimmering hot, add the mushrooms. Stir to coat then cook, stirring occasionally, until deeply browned & golden, about 12-15 minutes. At about the 10-minute mark, season the mushrooms with about 1 teaspoon kosher salt & ground black pepper as desired. Once browned, push to the sides of the pot.
- Add the aromatics: Add the remaining 1 tablespoon of the reserved beef drippings (from Step 2, above) to the same pot with the mushrooms. Add the sliced onions, seasoning with a good pinch of kosher salt & ground black pepper as desired. Stir to coat, then cook, stirring occasionally, until softened, about 5-6 minutes. Stir in the garlic, cooking for 1-2 minutes longer, until fragrant.
- Build the stroganoff sauce & add the beef: Pour the reserved beef stock (from Step 4, above) into the pot with the mushrooms & onions. Stir in the Worcestershire sauce, Dijon mustard, & paprika. Bring to a simmer, then stir in the sour cream & remove from the heat. Fold in the shredded beef short ribs (from Step 4, above). Taste & adjust seasoning as needed.
- Serving: Allow to cool slightly, then serve the braised beef stroganoff over buttered egg noodles, mashed potatoes, or your cozy carb of choice (spaetzle, pappardelle, etc.) & garnish with fresh herbs like thyme or chopped parsley. Enjoy!
Notes
- Ingredient Notes:
- Beef short ribs: There are 2 common cuts of beef short ribs: flanken beef short ribs (long strips cut across the bone, which you may recognize from Korean-style kalbi) & English-cut beef short ribs (hearty pieces cut along the bone). For a long braised dish, like this beef stroganoff recipe, look for English-cut. These days, you can find English-cut beef short ribs at most conventional grocery stores with a nice butcher section. If you have trouble finding beef short ribs, you can make this braised beef stroganoff recipe using beef chuck roast.
- Best mushrooms to use: Since they’re one of the star components of stroganoff, I like to splurge for really beautiful wild mushrooms – maitake (pictured), oyster, chanterelle, & king trumpet mushrooms are all great because you can tear them into beautiful hearty pieces. You can also definitely use a more cost-effective mushroom, like simple white button mushrooms or cremini (baby bella) mushrooms. Use what you love most or what’s most readily available to you!
- Make-Ahead, Storage & Reheating:
- Make-ahead braised beef stroganoff: Since this recipe takes some time to pull together, you can certainly break cooking up over a couple of days by braising the beef short ribs ahead of time. Prepare the short ribs through Step 4 of “Braised Beef Short Ribs” directions, above. Transfer the shredded beef short ribs & strained beef braising liquid into separate airtight containers. Store in the refrigerator for up to 3 days. At dinnertime, simply proceed with “Braised Beef Stroganoff” Steps 1-4 – easy!
- Storgage & reheating: Transfer any leftover braised beef stroganoff to an airtight container & store in the refrigerator for up to 4-5 days. Simply reheat the braised beef stroganoff on the stovetop or in the microwave until warmed through.
- Alternate cooking methods:
- Oven-Braised Beef Short Ribs: Prep the recipe according to “Braised Beef Short Ribs” Steps 1-3, above. Rather than braising on the stovetop, transfer the covered pot to a 325 degree F oven. Braise in the oven for 3 – 3 ½ hours, until the beef short ribs are fall-apart tender, then finish the braised beef short ribs as described in Step 4, above, & proceed with “Braised Beef Stroganoff” Steps 1-4.
- Crockpot / Slow Cooker Braised Short Ribs: Prep the recipe according to “Braised Beef Short Ribs” Steps 1-2, above. Transfer the browned short ribs to the slow cooker, along with the aromatics & broth/stock as directed in Step 3. Slow cook on high for 4-5 hours or on low for 7-8 hours, stirring occasionally. If your slow cooker has a searing/browning feature, you can use it to cook the entire braised beef short rib portion of this recipe (“Braised Beef Short Ribs” Steps 1-3) in the slow cooker. Finish the braised beef short ribs as described in Step 4, above, & proceed with “Braised Beef Stroganoff” Steps 1-4.
- Instant Pot Braised Short Ribs: Use your Instant Pot’s “Sauté” setting to cook the recipe according to Steps 1-3, above. Cover & seal the pressure cooker and cook on manual high pressure for 50 minutes. Allow the pressure cooker to naturally release pressure for 10 minutes before carefully flicking the valve to its “venting” position to vent out any residual pressure. Finish the braised beef short ribs as described in Step 4, above, & proceed with “Braised Beef Stroganoff” Steps 1-4.
Recipe and Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
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Thanks for posting this. Flavor of the recipe is amazing. Struggling with the texture of the sauce – thin and liquidy, even after adding sour cream and a little bit extra to thicken. Where did I go wrong?
Hi Nat, glad to hear you enjoyed the taste of the Stroganoff, but we’re sorry that the texture didn’t turn out well for you! Adding extra sour cream would actually cause the sauce to be thinner, not thicker. Next time, if you’re having trouble with sauce that’s not thick enough, you can always add a bit of flour or cornstarch slurry (flour or cornstarch mixed with a bit of water) to thicken things up. Hope that helps! 🙂
I tried this tonight – used a cornstarch and cold water slurry – and it worked beautifully! Definitely a 5 star recipe, thanks for your reply!
So glad to hear that, Nat!! Thanks for the kind review and for letting us know that the slurry worked for you! 🙂
Thank you for this recipe. I was searching for a recipe to use a 2-lb package of Boneless Beef Country Style ribs that I purchased for a great price at Aldi–never saw beef ones before! While the recipe called for Beef Short Ribs, I made it with these, and it came out terrific. I actually bought all ingredients from Aldi aside from fresh rosemary from my garden and my L&P worcestershire sauce. Recipe has a lot of steps, but they all were very easy; I appreciate the author’s details. I chose to braise in the oven because my gas range doesn’t simmer very well. I agree, this would also have been delicious with a flat chuck roast. Thank you so much!