Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thinly slice 1.5 pounds of boneless short rib against the grain into 1/4-inch thick pieces and season them evenly with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pan or skillet over high heat until shimmering, then flash-fry the seasoned short rib in batches for 1-2 minutes per side until beautifully browned, removing each batch to a plate.

3. 3

   Reduce the heat to medium-low, add 2 tablespoons of unsalted butter to the pan, and sauté 1 medium diced yellow onion for 3-4 minutes until softened and translucent.

4. 4

   Add 8 ounces of sliced cremini mushrooms to the pan with the onions and cook for another 5-7 minutes until they release their moisture and begin to brown.

5. 5

   Sprinkle 1 tablespoon of all-purpose flour over the mushrooms and onions, stir for 1 minute to coat, then gradually whisk in 1 cup of beef broth, scraping up any browned bits from the bottom of the pan.

6. 6

   Stir in 1 cup of full-fat sour cream until the sauce is smooth and gently simmering, then return the flash-fried short rib to the pan and toss to coat.

7. 7

   Fold in 1/4 cup of fresh chopped dill and cook for 2 minutes longer, allowing the flavors to meld, being careful not to boil the sour cream sauce.

8. 8

   Serve the Skorozharennye Korotkie Rebra immediately with your favorite Russian side, such as buckwheat kasha or boiled potatoes.