Short Rib and Chanterelle Stroganoff

Short Rib and Chanterelle Stroganoff
Recipe Date:
July 15, 2015
Cook Time:
Imperial (US)

Pairs well with Old Vine Zinfandel

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Short Ribs


6 pounds of short ribs, bone-in
1 quart chicken stock
1 pint red wine
1/2 onion, diced
1 carrot, diced
1 rib celery, diced
2 bay leaves
1 garlic head, cut in half
2 teaspoons Hungarian paprika
5 sprigs of thyme
3 sprigs of parsley
Salt and pepper to taste


Season ribs to your taste with salt and black pepper. Place in braising pan or slow cooker with all other ingredients and braise at 275F until meat is tender and falls easily off of the bone - approximately 3 1/2 hours. Remove meat and allow to cool at room temperature until it is cool enough to pick with your hands. Strain braising liquid and refrigerate. When cool remove the fat from the top.



1 pound of chanterelles
Reserved picked meat
2 cups braising liquid
2 cups spinach
2 tablespoons parsley, chopped
1 ½ cups crème fraiche
2 tablespoons butter
Salt and pepper to taste


Melt butter over medium high heat. Sauté chanterelles until cooked and golden brown. Add reserved meat. Add 2 cups of reserved braising liquid and reduce by ¾’s to ½ of a cup. Add spinach and let wilt. Add parsley and crème fraiche, stirring to incorporate completely. Allow to reduce for two minutes or until thickened.

Toss with your favorite egg noodles. Season to taste with salt and pepper.

Egg Noodles


20 ounces of flour
5 whole eggs
4 yolks
1 tablespoon of flour


Use well method. Roll out to second thinnest setting. Cut wide strips. Form nests and allow to dry. Simmer until cooked and add to sauce.


To learn more about the 2012 Old Vine Zinfandel and purchase, click here. >