Short Rib Stroganoff

Preheat oven to 300 degrees.

Mix 10 cloves of garlic, roughly chopped with about a tablespoon of freshly ground pepper and a tablespoon of Kosher salt. Add enough olive oil to the bowl to make a thick paste. Add the chopped rosemary and thyme to the mixture.

Lay the ribs on a jelly roll pan covered with foil and cover with the garlic rub. Cook uncovered for an hour and then tent the ribs with foil and continue to cook for another hour and a half, removing the foil and cooking uncovered again for the last 10 minutes.

Add several tablespoons of olive oil to a large saute pan with the mushrooms and cook for about five minutes or until nicely browned. Add the shallots and garlic to the pan and toss to combine, seasoning with salt and pepper. Continue to cook for several more minutes and then add the brandy to deglaze the pan. Use a wooden spoon to scrape all the brown bits off the bottom of the saute pan and then add the heavy cream.

Season again with salt and pepper and simmer until the cream is reduced by half. Once reduced, remove from the heat and add the sour cream and Dijon mustard. Stir to combine.

Prepare the egg noodles as directed on the package, drain and mix with the butter. Top pasta with stroganoff, two to three ribs, and garnish with the Italian parsley and green onions.