Short Ribs with Wine and Cream

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!!** 
Printable Version
Ingredients 
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


Directions

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. 

Must Try BBQ Short Ribs

Margaret and Chuck, our amazing sister and brother-in-law came to visit us this weekend. I wanted to make something that I have tried before, so the first thing that I thought of was this Short Rib recipe. Eric and I made it this summer and it was surprising easy and very delicious. Actually, it's one of our favorite meals we've created together.

Unfortunately, I cannot take credit for this recipe, because it is Bobby Flay's. Those of you who are Food Network fans, like myself, know that Bobby Flay does not mess around with meat. This recipe is no exception. The flavors are fresh and exciting. Even as you put together the marinade you will be delighted with the flavors. The sesame oil adds such a rich dimension to the marinade and the fresh ginger makes such a difference. The green onions and sesame seeds add a yummy crunch.

I highly recommend this recipe, especially for a special night. I say special because the ingredients are on the expensive side. It's completely worth it though and I promise your guests will rave about this recipe.

Bobby Flay's BBQ Short Ribs

Ingredients

• 2 tablespoons toasted sesame seeds, plus more for sprinkling
• 4 large cloves garlic, pressed
• 1 cup soy sauce
• 2 tablespoons sherry
• 2 tablespoons honey
• 2 tablespoons sesame oil
• 2 tablespoons water
• 2 teaspoons fresh ginger, finely grated
• 1/2 cup chopped scallions (green and white parts, mixed), plus more green tips for sprinkling
• 1 tablespoon red chili flakes
• 6 pounds short ribs, cut into thin pieces, about 2 1/2 inches long

Directions

Grind the sesame seeds in a coffee grinder until fine. Place the ground sesame seeds in a medium bowl and add the garlic, soy, sherry, honey, sesame oil, water, ginger, scallions, and red chili flakes; stir until thoroughly combined. Place the ribs in a large baking dish, pour the marinade over, and turn to coat. Cover and let marinate in the refrigerator for 2 to 3 hours.

Preheat the grill to medium-high. Remove the ribs from the marinade and grill on both sides until golden brown and crispy, about 15 minutes. Reduce the heat of the grill, close the cover, and grill until tender, about 15 minutes longer. Remove to a platter and sprinkle with sesame seeds and green onions.

**Note: The first time we made this recipe I used the full tablespoon of chili flakes and it was way too HOT for me. So this time I only used half a tablespoon. It still had a nice kick, but didn't cause me to down a gallon of water after a couple bites.