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Short Ribs with Wine and Cream

4.55 Mitt(s) 9 Rating(s)9 votes, average: 4.55 out of 59 votes, average: 4.55 out of 59 votes, average: 4.55 out of 59 votes, average: 4.55 out of 59 votes, average: 4.55 out of 5

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Level: Easy

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Description

A simple but very elegant dinner–perfect for fall weather. (If you’ve never tried short ribs…you’ve got to make this sometime.)

Ingredients

  • 12 whole Shortribs
  • Salt And Pepper, to taste
  • 3 Tablespoons Olive Oil
  • 1 cup Red Wine
  • 32 ounces, fluid Beef Broth Or Beef Stock
  • 2 Tablespoons Minced Fresh Rosemary
  • 2 Tablespoons Grainy Mustard
  • 1 cup Heavy Cream
  • 2 Tablespoons Capers (more If You Want!)
  • 16 ounces, weight Assorted Mushrooms: Cremini, Oyster, Baby Bellas, Etc.
  • Olive Oil, For Drizzling
  • Rosemary Sprig, To Be Fancy

Preparation

Heat olive oil in a heavy pot over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Just sear about 1 1/2 minutes per side.) Remove the shortribs to a plate.

Pour wine and beef broth into the pot. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze. Return the shortribs to the pot, reduce heat to low, then cover the pot and simmer it for 2 1/2 to 3 hours. (You can also put the pot into a 300 degree oven if you’d prefer not to simmer on the stovetop.)

After they have cooked, carefully remove the shortribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it to bubble up and gently boil for a good couple of minutes, or until it has thickened a bit. Taste and add more salt and pepper if needed. Return the shortribs to the sauce, put on the lid, and turn off the heat.

To roast the mushrooms, preheat oven to 400 degrees. Arrange the mushrooms in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, then roast the mushrooms until they’re golden brown, about 15 to 20 minutes.

Serve the shortribs on top of the mushrooms, then drizzle with extra cream sauce. Add a little rosemary sprig if you want to be fancy.

This is absolutely divine.

One Comment

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Ken Russell on 10.15.2017

Just wanted to say thanks Ree. I actually made this for my wife one day. Followed the recipe, did what it said and the whole deal. Wasn’t as hard as I thought. Man, was it good. You had an entire meal for this on the web and I made all the stuff but can only remember the ribs (but the other stuff was really good too). My cooking skills are as follows: imagine your dog giving your car an oil change and that about describes my kitchen expertise (although I can slave over a hot microwave for seconds). The point is if I can make this from just following the recipe, somebody who knows what they’re doing can too and you ought to because these ribs are incredibly good. Thanks again.

9 Reviews

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amybpihl on 7.1.2012

Yowza, this was good. Definitely impressed my fella. Sooo aromatic, and the mushrooms were a great addition, though I’ll double up on the amount of mushrooms made next time.

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kkd555 on 3.24.2012

this is a great dish. don’t leave out the mustard as it adds a delish dimension to the dish

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Kindy on 3.9.2012

So delicious, especially the sauce! I did thicken the sauce up a bit with some flour, but other than that it was perfect. I stacked the ribs and shrooms on top of fried polenta…excellent.

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Kerry on 2.29.2012

These short ribs were truly amazing! I made them just as the recipe stated and the flavor and texture was amazing! My guests were so impressed and gobbled this up! I also made the roasted mushrooms and they were also phenomenal!

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pinkychris on 11.15.2011

I made this last night. It was delicious! I just couldn’t bring myself to put the mustard in. I had a feeling I wouldn’t like it. So I made a sample cup of the juice with mustard and sure enough I didn’t like it. But without it is was divine! The wine gives it a deep rich flavor.

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