Beef Stroganoff

This recipe is inspired by one from Tyler Florence on Tyler's Ultimate. Featuring short ribs, cooked long and slow, this isn't your mom's beef stroganoff. The creamy sauce itself gets a kick from Dijon mustard—very nice addition! The cook time is too long to make it viable for a weeknight meal, but the delectable taste is worth the time if you have it.

Beef Stroganoff
6 garlic cloves, minced and divided
Kosher salt and pepper
1 fresh rosemary sprig, leaves removed
2 fresh thyme sprigs, leaves removed
Olive oil
3 lb. short ribs
8 oz. egg noodles
4 Tbsp. butter
1/2 lb. crimini or portobello mushrooms, sliced
1 lb. white button mushrooms, sliced
4 shallots, chopped
1/4 cup red wine
2 cups heavy whipping cream
1 Tbsp. Dijon mustard
1/2 cup sour cream
2 Tbsp. chopped fresh parsley

1. Combine 4 minced garlic cloves, salt, and pepper in a small bowl. Add in enough olive oil to create a paste. Stir in rosemary and thyme leaves. Rub garlic mixture on top of short ribs.
2. Place short ribs on an aluminum foil-lined baking sheet. Bake at 300° for 2 hours, 30 minutes.
3. Cook egg noodles according to package directions. Stir in 4 Tbsp. butter until melted; keep noodles warm.
4. Cook mushroom in 1 Tbsp. olive oil until browned. Stir in shallots and 2 minced garlic cloves; cook 5 additional minutes. Remove pan from heat.
5. Stir in red wine, and return to heat. Stir in whipping cream. Reduce heat, and cook, stirring occasionally, until cream mixture is thickened. Stir in Dijon mustard and sour cream; cook until thoroughly heated.
6. Cut meat off bones; slice meat, and stir into cream mixture. Place noodles on each plate; top with cream mixture. Sprinkle each serving with parsley.
6.