Begin by patting the bone-in beef short ribs dry with paper towels and season with kosher salt, pepper, and ground mustard. Lightly coat each rib in all-purpose flour.

In a heavy-bottomed pot, heat canola oil over medium-high heat. Brown the short ribs in batches for 4-5 minutes on each side, then set aside.

Reduce heat to medium, add chopped onion, and cook for 5-7 minutes until translucent. Then add minced garlic and sauté for an additional minute.

Pour in beef broth, scraping up bits from the bottom. Return browned short ribs to the pot, ensuring they are submerged.

Cover and simmer on low-medium heat for 2.5 to 3 hours until fork-tender, or bake at 275°F for the same time.

Once tender, carefully remove short ribs and strain the cooking liquid into a bowl, discarding solids.

In the same pot, melt unsalted butter over medium heat, add mushrooms, and sauté until golden, about 5-6 minutes.

Sprinkle flour over mushrooms and onions, stir to combine, then whisk in reserved cooking liquid and beef broth. Bring to boil and simmer for 10-15 minutes until thickened.

Stir in heavy whipping cream, sour cream, Worcestershire sauce, and Dijon mustard. Add salt and pepper to taste, then stir in egg noodles and cook for 6-8 minutes until tender.

Ladle the stroganoff into bowls, garnish with parsley, chives, or Parmesan, and serve warm.