Weeknight Short Rib Stroganoff

Oxford’s Claire Kiamie shares a slow-cooker favorite that’s a perfect fall dinner for any busy family.

Recipe by Claire Kiamie | Written by Sarah Mccullen | Photographed by Joe Worthem

Claire Kiamie has her hands full. A busy mom of two and owner of The Sipp, Kiamie and her husband, A.J., recently opened Yugo, a beautiful restaurant specializing in contemporary, Eastern-inspired cuisine.

“Yugo means ‘fusion’ in Japanese, and we wanted the menu to be a strong combination of Asian flavors in the South,” Kiamie said. “We had so much fun opening The Sipp two years ago and just couldn’t pass up a fun new project when the opportunity and the space presented itself.”

Kiamie credits her team for the innovative and flavorful menu, but Kiamie has skills of her own. However, her go-to recipes at home offer more ease than one typically finds in a booming restaurant.

“When you’re running around all day every day, use the slow cooker,” Kiamie said. “Throw everything in it in the morning, and when you get home at 6:30 or 7, you have dinner ready to go.”

Weeknight Short Rib Stroganoff

2-3 pounds boneless short ribs or beef stew meat

2-3 tablespoons paprika



3 tablespoons olive oil

8 ounces sliced Baby Bella mushrooms

3 tablespoons minced garlic

¾ cup diced red onion

3 tablespoons all-purpose flour

1 cup red wine

1 (10-ounce) can beef broth

1 cup milk

1 bag pappardelle pasta

¼ cup chopped fresh parsley, optional

Season short ribs with paprika and desired amount of salt and pepper. Heat a skillet or Dutch oven over medium heat, and add olive oil. When hot, add short ribs, and cook until brown on both sides. Transfer short ribs to slow cooker, and set aside.

Add mushrooms to hot drippings in skillet over medium heat, and cook, stirring occasionally, until browned, about 2 minutes. Add garlic and onion and cook, until starting to soften, about 2 minutes. Add flour and cook, stirring constantly, about 2 minutes. Whisk in red wine, and bring to a simmer. Add broth and milk, whisking to remove any lumps. Pour sauce over short ribs in slow cooker, and cook on low for 6 to 8 hours.

Just before serving, bring a large pot of water to a boil, and salt liberally. Add pappardelle, give it a stir, and cook according to package directions until pasta is al dente. Drain and set aside.

Serve short ribs and sauce over hot pasta, and sprinkle with chopped fresh parsley, if desired. Serve with a simple salad.

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