Beef Ribs Stroganoff

3 pounds country-style

Recipe and photo by Sara Newberry

beef ribs

2 tablespoons vegetable oil

2 onions, sliced

3 garlic cloves, sliced

1 teaspoon paprika

8 ounces cremini mushrooms, sliced

1 cup red wine

2 cups beef broth

3/4 cup sour cream 

Salt and pepper 

Egg noodles, for serving 

Season beef ribs with salt and pepper. In a multi cooker heat oil until hot, then brown ribs, working in batches, until brown on all sides. Remove ribs to a plate. Add onions to multi cooker and sauté until softened, about two minutes. Add garlic and paprika and cook 30 seconds. Deglaze with wine, then add mushrooms and beef broth. Return ribs to multi cooker and cook on high pressure for 1 hour. 

Let pressure release naturally then return multi cooker to sauté function. Remove ribs from multi cooker and set aside. Bring liquid to a boil and boil until reduced by about half. Stir in sour cream. Shred ribs with two forks and stir into sauce. Serve over egg noodles.