![\"Beer](\"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2012\/12\/DSC_0301.jpg\" "\\"Beef")
<\/a><\/p>\nRamin Hedayatpour Photography<\/p>\n<\/div>\n
I love stroganoff but, I do not love that greyish beef gravy it is often served with. As good as it tastes, the look is not appealing. If you add the cr\u00e8me fra\u00eeche or sour cream while reducing the sauce it will not change color but it will<\/em> have that characteristic tang that makes stroganoff, stroganoff.<\/p>\n I serve homemade thick cut egg pasta with this dish called Pappardelle. Sometimes I toss the noodles in butter and add a twist of cracked blacked pepper. Or, in this case, I poured my favorite parmesan cream sauce with caraway seeds over top. Either way is delicious, it just depends how decadent you want to go.<\/p>\n Ramin Hedayatpour Photography<\/p>\n<\/div>\n Creating shortribs rolled on the bone takes a little knife work. However, the extra attention to detail creates a beautiful presentation and a more succulent finished product.<\/p>\n Ask your butcher for a rack of beef shortribs of 3 to 4 bones. I have used racks of 3 bones before but 4 is easier to roll. Ask the butcher to cut the ribs across the rack of bones in 2-inch strips. This cut is similar to what is called “flanken” (often used in Korean BBQ) but larger.<\/p>\n Ramin Hedayaptour Photography<\/p>\n<\/div>\n Figure on 3 to 4 servings per shortrib rack. One strip is going to be smaller because ribs tend to be fattier at one end. Even though shortribs are still considered a butcher cut, they are very expensive today even at wholesale prices which makes this dish, rolled on the bone, a special one. Each roll is about 1-pound before braising.<\/p>\n Remove the bones from each strip, clean the best looking one, trim excess fat from the strip and any silver skin, roll strip back around bone and tie with string. Sounds easy, but it will take a little practice to get the hang of it.<\/p>\n When tying the kitchen string around the roll start at the bottom, then tie the top, last secure the middle. And don’t tie too tight or your shortrib roll will have muffin top.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n