Friday, December 2, 2011
Sometimes I see a recipe and know immediately that my hubby will love it. This was the case when I came across Pioneer Woman's Short Ribs with Wine and Cream. I took one look at the ribs simmered in wine and cream sauce, served over a bed of mushrooms and knew hubby would be a very happy man if I made them for him. Of course, I was right. He loved the tender short ribs with the earthy flavor from the mushrooms. This way to prepare short ribs is definitely a winner.
Short Ribs with Wine and Cream
From Pioneer Woman (Modified for 4 servings instead of 6)
**This recipe takes 3 hours so plan accordingly!!**
8 whole Short Ribs
Salt and Pepper to taste
2 tablespoons olive oil
3/4 cup red wine
24 ounces Beef Broth or Beef Stock
2 tablespoons minced fresh Rosemary
1 1/2 tablespoons grainy mustard
3/4 cup heavy cream
2 tablespoons capers
14 ounces assorted mushrooms: Cremini, Oyster, Baby Bellas
2 cloves garlic, minced
Olive oil for drizzling
Heat olive oil in a heavy pot or Dutch oven over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear the short ribs, about 1 1/2 minutes per side, and flip them halfway through. Remove to a plate. Pour wine and beef stock into the pot. Add rosemary and stir to combine, scraping the bottom of the pot to deglaze. Return the short ribs to the pot and reduce heat to low.
Cover the pot and simmer for 2 1/2 - 3 hours. After they have cooked carefully remove the short ribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it gently boil or a couple a minutes or until sauce has thickened. Taste and add more salt and pepper if needed. Return the short ribs to the sauce, put on the lid, and turn off the heat.
To roast the mushrooms preheat the oven to 400 degrees. Arrange the mushrooms in a single layer on a baking sheet. Drizzle with olive oil and salt an pepper, then add in garlic and toss with your hands to gently coat. Roast mushrooms until golden brown, about 15 - 20 minutes. Serve the short ribs on top of the mushrooms then an extra scoop of cream and wine sauce.