4 English cut beef short ribs
2 cups full bodied red wine
1 cup diced carrots
1 cup diced celery
1 cup diced onions
5 cups beef stock
2 thyme sprigs
3 tbsp unsalted butter
8 ounces fresh crimini mushrooms
1 ½ cup heavy cream
½ cup sour cream
2 sprigs fresh dill
½ lb Egg Noodles Cooked
Make the Short Ribs
Preheat oven to 325 degrees
Heat a large sauté pan over medium-high heat. Add Ribs and brown on all sides. Depending on the size of your pan you can do them one at a time or how they fit.
Remove ribs and set aside. Deglaze pan with ½ of the wine. Put diced carrots, celery, onions, all of the wine, the ribs, beef stock, and the thyme into a Dutch oven or an oven roasting pan. Cover and put into the oven for about 3 hours until very tender.
Carefully remove ribs and set aside. Strain stock and discard the rest.
Put the stock into a stock pot and reduce to 1/3
When the Ribs have cooled cut into desired size, set aside.
In a large skillet over medium to high heat, add 1 tbsp butter. Once butter has melted add shallots and mushrooms, sauté for a few minutes until shallots are translucent. Add stock from ribs and heavy cream, cook for about ten minutes until reduced to 1/3. Add Short ribs into the sauce, and salt and pepper to taste. Turn down heat and stir in sour cream, just before you serve. Serve over warm cooked noodles.