Begin by patting the bone-in beef short ribs dry using paper towels. Generously season them with kosher salt, freshly ground pepper, and ground mustard, ensuring all sides are coated. Dust the seasoned ribs lightly with all-purpose flour. This preparation only takes about 5 minutes and enhances the flavors of Alex Bala’s One-Pot Short Rib Stroganoff.

In a heavy pot, heat 2 tablespoons of canola oil over medium-high heat until shimmering. Add the seasoned short ribs and sear them for about 3-4 minutes on each side, or until nicely browned. This step builds layers of rich flavor. Once browned, carefully remove the ribs and set them aside.

Reduce the heat to medium and toss in the chopped white onions into the same pot. Sauté for about 5-7 minutes or until they become translucent and fragrant. Next, add minced garlic and cook for an additional 1 minute, stirring regularly.

Pour in 4 cups of beef broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This adds even more flavor to the sauce. Once simmering, return the browned short ribs to the pot.

Cover the pot and reduce the heat to low-medium. Simmer gently for 2.5 to 3 hours, or until the short ribs are fork-tender. Check occasionally, ensuring the liquid doesn’t evaporate too much.

Once the ribs are tender, carefully remove them from the pot and keep warm on a plate. Strain the cooking liquid to remove any solids, returning about 3 cups to the pot. Melt 2 tablespoons of unsalted butter over medium heat before adding sliced baby portobello mushrooms. Sauté for about 5-6 minutes until soft and golden.

Sprinkle 2 tablespoons of flour over the mushrooms and onions, stirring constantly for about 1 minute. Gradually pour in the reserved beef broth and the strained cooking liquid, stirring until the mixture boils and thickens, about 3-5 minutes.

Stir in 1 cup of heavy whipping cream, 1 cup of sour cream, 2 tablespoons of Worcestershire sauce, and 1 tablespoon of Dijon mustard to the sauce, mixing until well combined. Add the cooked egg noodles, tossing gently until coated with the creamy sauce. Serve in bowls with the tender short ribs atop and garnish with fresh parsley or chives.