Short Rib Stroganoff From Jimmy’s Famous American Tavern

Short Rib Stroganoff

Serves 4


  • 24 oz. Pappardelle pasta, pre-cooked al dente, chilled
  • 4  ea. Short Rib, 6oz, prepared, warm (see below)
  • 1 tbs. Olive oil
  • 6 ea. Pearl Onions, Caramelized
  • ¼ cup Medley of roasted mushrooms
  • ½  oz Cream sherry
  • 6 oz. Dijon sauce, prepared (see below)
  • 2 oz  Chicken stock
  • 1.5 tbs. Horseradish Cream
  • 1 oz Onion Fritters
  • 1 pinch Chopped chives


Heat a sauté pan until hot, and then add the oil, onions, and mushrooms and cook until heated through. Deglaze with ½ ounce of sherry and reserve warm.  Drop the pasta into a pot of simmering water. When cooked drain, then place into pan with sauce and chicken stock and toss to coat. Pile the pasta into the bowl, then arrange the onions and mushrooms on top. Place the short ribs on top of the pasta in the center, nap with horseradish cream, top with onion fritters and sprinkle with chopped chives.

Jimmy’s Famous American Tavern

Braised Boneless Beef Short Ribs


  • 5 pounds Boneless beef short chuck, cleaned, cut into 8 oz cubes
  • As needed Salt & Ground Black Pepper
  • 2 TBS Olive Oil
  • 2 cups Red Wine
  • 1 quart Water
  • 1 each Onions, peeled, diced 2”
  • 1 each Carrots, peeled, diced 2”
  • 1 rib Celery, washed, stemmed, diced 2”
  • 1/4 cup garlic cloves, peeled
  • 2 TBS Dijon Mustard
  • 1/4 cup Worcestershire Sauce
  • 1 TBS Whole black peppercorns
  • 2 TBS Honey
  • 1 each Bay Leaves
  • 4 stems Fresh thyme leaves
  • 2 TBS Tomato paste
  • 2 cups Strong beef broth


Pre-heat heavy bottomed cassoulet pan over high heat. Add oil. Season the beef on all sides evenly with the salt and pepper and brown well on all sides. When finished remove meat and set aside in pan. Add onions, carrots, celery and garlic to tilt skillet and sauté stirring frequently until translucent adding oil as needed. Add thyme, bay leaves and peppercorns and cook for two minutes further stirring frequently. Add wine and scrape bottom of skillet to deglaze thoroughly. Add honey, mustard and beef broth and stir to combine thoroughly and until smooth.

Add all short ribs back into skillet, adding more water if needed to cover, and bring to a boil. Once boiling, reduce heat, cover and simmer for 2-3 hours until fork tender.

Remove meat and drain. Strain sauce through fine strainer. Return to heat and cook over medium heat, skimming fat off top, until flavor is concentrated. Reserve for another use.

Dijon Sauce


  • 1 TBS Olive oil
  • 2 TBS Shallots, minced
  • 1 cup White Wine
  • 1 cup Heavy Cream
  • 1/2 cup Whole Grain Mustard
  • 1/2 tsp Salt, Kosher
  • 1/2 tsp White Pepper, Ground


Heat sauce pot over medium heat.  When hot add oil and shallots, sauté for 30 seconds.  When complete deglaze with wine and reduce by half.  Next add the cream and bring to a boil.  Once boiled, reduce heat and whisk in the Dijon mustard. Cook over very low heat for 10 minutes. When complete whisk in the salt and pepper.

Jimmy’s Famous American Tavern –

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