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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.

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9 Reviews

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Avatar of amybpihl

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

Avatar of Kindy

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.

Avatar of Kerry

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!

Avatar of pinkychris

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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