Smoky Short Rib Stroganoff with Wild Mushrooms

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Slow-cooked beef short ribs braised until tender, then combined with a creamy mushroom sauce for a comforting dinner inspired by Riverside’s hearty dishes. This american-inspired beef ready in about 200 minutes pairs beef short ribs, kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs beef short ribs
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 10 oz cremini mushrooms, sliced
• 6 oz shiitake mushrooms, sliced
• 1 tsp smoked paprika
• 2 cups beef broth
• 1/2 cup dry white wine
• 2 tbsp Dijon mustard
• 1/2 cup sour cream
• 2 tbsp all-purpose flour
• 2 tbsp butter
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 3 tbsp olive oil in a large ovenproof Dutch oven over medium-high heat. Brown short ribs on all sides, about 4 minutes per side, until deeply caramelized. Remove and set aside.
2. Step 2: Reduce heat to medium and add 1 large diced yellow onion and 4 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant. Add 10 oz sliced cremini mushrooms and 6 oz sliced shiitake mushrooms, cooking for another 5 minutes until browned.
3. Step 3: Stir in 1 tsp smoked paprika and sprinkle 2 tbsp all-purpose flour over the vegetables, stirring to coat and cook for 1 minute. Pour in 2 cups beef broth and 1/2 cup dry white wine, scraping up browned bits from the bottom. Stir in 2 tbsp Dijon mustard.
4. Step 4: Return the short ribs to the pot, submerging in the liquid. Cover with a lid and transfer to the oven. Braise for 2.5 to 3 hours until the meat is fork-tender.
5. Step 5: Remove short ribs to a plate and skim any excess fat from the sauce. Stir 1/2 cup sour cream and 2 tbsp butter into the sauce until smooth and creamy. Return short ribs to the sauce to warm for 5 minutes. Garnish with 2 tbsp chopped fresh parsley before serving over egg noodles or mashed potatoes.