3 pounds beef short ribs, cut into 2 ribs apiece
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
1/4 cup cognac
2 cups heavy whipping cream
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
Sprigs fresh Italian flat-leaf parsley, for garnish
1. Preheat oven to 300 degrees F. 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 bones.
2. Meanwhile, for the sauce, heat a large saute pan over high heat and add a 3-count of olive oil(about 3 tablespoons). Add mushrooms and cook for 3 minutes, until brown. Add garlic and shallots and toss to combine. Season with salt and pepper. Cook for 2 minutes more, until garlic and onion become fragrant. Remove pan from heat and carefully add cognac, scraping to deglaze the pan. Return to heat and add whipping cream. Reduce heat and simmer, until reduced by half. Turn off heat and stir in mustard and sour cream. Season with salt and pepper. Keep warm until ready to serve.
3. Cook noodles in a large pot of salted boiling water according to package directions. Drain well; toss with butter and chopped parsley while still hot. Pile buttered parsley noodles high on a plate, top with ribs, and finish with stroganoff sauce. Garnish with parsley.