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Beef Short Ribs Stroganoff


2 lbs short beef ribs
Salt and black pepper, to taste
2 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 cup mixed wild mushrooms (chanterelles, shiitake, oyster)
1 cup red wine
2 cups beef stock
1 tbsp tomato paste
1 tsp Dijon mustard
1 cup heavy cream
2 tbsp truffle oil
Fresh thyme, for garnish
Chives, finely chopped, for garnish


Preheat and Season:
Preheat your oven to 325°F (163°C). Season the short beef ribs with salt and black pepper.

Sear the Ribs:
Heat olive oil in an oven-safe pot over medium-high heat. Sear the beef ribs on all sides until golden brown. Remove and set aside.

Aromatics and Mushrooms:
In the same pot, sauté the chopped onion and garlic until softened. Add mixed wild mushrooms and cook until they release their moisture.

Deglaze and Braise:
Pour in the red wine to deglaze the pot, scraping up any browned bits. Add beef stock, tomato paste, and Dijon mustard. Return the beef ribs to the pot. Cover and braise in the preheated oven for about 2.5-3 hours or until the meat is fork-tender.

Create the Creamy Sauce:
Remove the ribs from the pot. Skim off excess fat. Stir in heavy cream and truffle oil. Simmer until the sauce thickens to your liking.

Shred the Meat:
Shred the beef ribs, discarding any bones and excess fat.

Combine and Serve:
Mix the big chunk beef back into the creamy sauce. Adjust seasoning if needed. Serve over a bed of truffle-infused mashed potatoes. Garnish with fresh thyme and chopped chives.

This Michelin-inspired Short Beef Ribs Stroganoff promises a luxurious blend of flavors, making it a culinary masterpiece.

Serving/Nutritional Facts

Calories: 650
Protein: 35g
Fat: 50g
Carbohydrates: 15g
Fiber: 2g
Sugar: 3g
Sodium: 600mg

Note: Nutritional values may vary based on specific ingredients and portion sizes.

About Me

I’m Byron Ella, hailing from the beautiful Philippines. My culinary journey began as a commis galley with Crystal Cruises back in 2016, where I honed my skills and passion for the art of cooking. Transitioning to Seabourn Cruiselines, I embraced the role of a Demi Chef de Partie, delving deeper into the intricate world of gourmet cuisine.

Overall Time of Preparation & Other Info

Preparation: 20 minutes
Cooking: 3 hours
Total Time: Approximately 3 hours and 20 minutes
Crafting a Michelin-Inspired Short Beef Ribs Stroganoff

In the realm of culinary sophistication, few dishes capture the essence of luxury quite like a Michelin-inspired Short Beef Ribs Stroganoff. This gastronomic masterpiece seamlessly marries the robust flavors of slow-braised beef with the velvety richness of a creamy mushroom truffle sauce. Elevate your dining experience with this divine recipe that promises to tantalize your taste buds and leave an indelible mark on your culinary repertoire.

Unveiling the Michelin Touch:
At the heart of this Michelin-inspired creation lies the meticulous preparation of short beef ribs. Opting for sous vide cooking ensures unparalleled tenderness and precise doneness. This technique not only accentuates the beef’s natural flavors but also guarantees a fork-tender texture that elevates the overall dining experience.

The Symphony of Flavors:

To initiate this culinary symphony, the short beef ribs are seasoned to perfection with a blend of salt and black pepper. A dance of flavors begins as the ribs are seared to a golden brown hue, creating a delectable crust that seals in the succulence within.

Aromatics and Mushroom Melody:
As the aromatics take center stage, a finely chopped onion and minced garlic perform a harmonious sauté, imparting a subtle sweetness and depth. The entrance of a medley of wild mushrooms, including chanterelles, shiitake, and oyster varieties, adds a symphony of earthy notes that elevate the dish to Michelin-worthy heights.

Decadent Deglaze and Braising Brilliance:

To deepen the flavor profile, the pot is graced with the presence of a rich red wine, acting as a virtuoso to deglaze the pan and infuse the dish with layers of complexity. The short beef ribs return to the spotlight, entering a luxurious braising session in the oven, where they transform into fork-tender marvels over the course of 2.5 to 3 hours.

Creamy Crescendo:
No Michelin-inspired dish would be complete without a show-stopping creamy sauce. A reduction of beef stock, Dijon mustard, and tomato paste sets the stage for the grand finale. Heavy cream and a touch of truffle oil join forces, creating a luscious, velvety sauce that blankets the shredded beef in decadent indulgence.

Plating Perfection:

As the final act unfolds, the shredded beef is lovingly reunited with the creamy sauce, resulting in a marriage of flavors that dances on the palate. A bed of truffle-infused mashed potatoes serves as the ideal canvas, providing a luxurious foundation for this culinary masterpiece. Fresh thyme and finely chopped chives are the garnish, adding the finishing touch to this visual and gastronomic spectacle.

Nutritional Harmony:

While indulging in this Michelin-inspired delight, rest assured that you’re not just savoring flavors but also embracing a balanced nutritional profile. Each serving boasts approximately 650 calories, 35g of protein, and 50g of healthy fats. The addition of wild mushrooms contributes essential fibers and nutrients, creating a holistic dining experience.

In crafting a Michelin-inspired Short Beef Ribs Stroganoff, you embark on a culinary journey that transcends the ordinary. This recipe is a testament to the symphony of flavors that can be achieved with meticulous preparation and a touch of gourmet finesse. Elevate your dining experience, impress your guests, and make an unforgettable statement with this indulgent and elegant masterpiece that resonates with the prestige of Michelin-starred cuisine.

A Deep Dive into the History, Tips, and Tricks of Michelin-Inspired Short Beef Ribs Stroganoff

History and Background:
The origins of Stroganoff can be traced back to 19th-century Russia, where it was traditionally made with strips of beef sautéed and served in a mustard and sour cream sauce. Over the years, this dish has undergone numerous transformations, with various renditions emerging across the culinary landscape. The Michelin-inspired Short Beef Ribs Stroganoff we delve into today represents a fusion of timeless Russian flavors with a modern gourmet twist.

Stroganoff, originally a dish of aristocratic origins, has evolved into a symbol of culinary sophistication. The incorporation of short beef ribs, a departure from the classic thinly sliced beef, adds a layer of richness and depth that aligns perfectly with the expectations of Michelin-starred cuisine. This elevated version maintains the essence of the traditional dish while embracing contemporary techniques to achieve a level of tenderness and flavor complexity that transcends its historical roots.

Tips and Tricks

Sous Vide Mastery:
Begin your journey to culinary excellence by embracing sous vide cooking for the short beef ribs. This technique ensures a precise and consistent temperature throughout the meat, resulting in unparalleled tenderness. Set your sous vide machine to 135°F (57°C) and let the ribs luxuriate in the warm bath for 24 hours.

Flavor Foundation – Seasoning and Searing:
The key to a flavor-packed Stroganoff lies in the foundational steps. Season the short beef ribs liberally with salt and black pepper before embarking on the searing process. This not only enhances the natural beef flavors but also creates a caramelized crust that adds depth to the final dish.

Mushroom Medley Magic:

Elevate the mushroom component by selecting a mix of wild varieties such as chanterelles, shiitake, and oyster mushrooms. These impart a complexity of flavors and textures that complement the succulence of the beef. Sauté the mushrooms with finesse, allowing them to release their natural juices for an extra layer of richness.

Deglaze Drama

The deglazing step is crucial for intensifying the flavor profile. Choose a robust red wine to deglaze the pot after searing the beef. This not only lifts the fond from the bottom of the pan but infuses the dish with a depth of flavor that is synonymous with Michelin-starred creations.

Braising Brilliance

Patience is key during the braising phase. Allow the short beef ribs to slowly transform into tender morsels of perfection over 2.5 to 3 hours in a preheated oven. This low-and-slow approach ensures that every fiber of the meat absorbs the rich flavors of the braising liquid.

Creamy Elegance – Sauce Sophistication

Craft a velvety sauce that enrobes the shredded beef in decadence. Blend beef stock, Dijon mustard, and tomato paste to form the base, then introduce heavy cream and truffle oil for a luxurious finish. Strain the sauce for a smooth texture that mirrors the refinement expected from Michelin-inspired cuisine.

Garnish Gracefully

The final presentation is an art form. Plate the shredded beef atop a bed of truffle-infused mashed potatoes, allowing the flavors to meld harmoniously. Garnish with fresh thyme and finely chopped chives for a visual and aromatic flourish.


The Michelin-Starred Tale of Short Beef Ribs Stroganoff”

A legendary Michelin-starred chef embarked on a culinary quest to redefine the timeless classic, Beef Stroganoff. This epicurean journey was destined to introduce the world to a dish that transcended expectations — the Michelin-inspired Short Beef Ribs Stroganoff.

In the heart of a bustling culinary kingdom, Chef Laurent, renowned for his innovative prowess, set the stage for a feast that would be whispered about in hallowed kitchens across the land. His secret weapon? Short beef ribs, prepared with a sous vide technique that elevated them to a realm of tenderness previously unexplored.

As the aromatic symphony began, Chef Laurent meticulously seasoned the short beef ribs with a touch of magic — a dance of salt and black pepper. The enchanted kitchen was filled with the sizzle of searing meat, as the beef ribs donned a golden armor of caramelized perfection.

Enter the mystical wild mushrooms — a medley of chanterelles, shiitake, and oyster varieties. Chef Laurent, with an alchemist’s touch, sautéed these forest treasures, coaxing out their earthy melodies to complement the succulent beef. This culinary sorcery laid the foundation for a dish that would resonate through culinary history.

The pot was graced with the elixir of red wine, as Chef Laurent, with a knowing smile, deglazed with finesse. The spirits of the wine intertwined with the essence of the beef, creating a braising potion that promised a journey of taste unlike any other.

Into the enchanted oven went the short beef ribs, embracing a slow dance of braising brilliance. Hours passed, and the kitchen was filled with the intoxicating aroma of anticipation. The beef transformed into tender morsels, absorbing the flavors of the braising liquid, creating a symphony of taste fit for royalty.

But the pièce de résistance awaited — the creamy sauce that would crown the Michelin-inspired creation. In a cauldron of culinary enchantment, Chef Laurent conjured a velvety elixir with beef stock, Dijon mustard, and tomato paste. Heavy cream and truffle oil were added, weaving a tapestry of richness that promised to elevate the dish to celestial heights.

As the short beef ribs were gently shredded, the sauce embraced them in a harmonious union. Chef Laurent, a culinary wizard, plated the creation atop a bed of truffle-infused mashed potatoes, garnished with sprigs of fresh thyme and a sprinkle of finely chopped chives.

This tale of Michelin-inspired Short Beef Ribs Stroganoff spread far and wide across the kingdom. Culinary enthusiasts from distant lands flocked to partake in this epicurean odyssey, discovering the magic that lay within each meticulously crafted bite.

And so, the legend of Chef Laurent’s creation lived on, immortalized not only in the annals of culinary history but also in the hearts and palates of those who had the privilege of savoring this Michelin-starred masterpiece.