A few months ago I was looking for a special recipe for Travis and I to make together. I don’t remember what the occasion was, but whatever it was, Pioneer Woman’s Short Ribs with Wine and Cream fit the bill. Ironically I dislike fatty cuts of meat and I’m still in denial about my newfound love of mushrooms, so what possessed me to choose this recipe I’m not quite sure. It was indeed a bit too fatty for my tastes, but Travis was in love with this meal. In fact, as soon as we brought home our 1/2 cow, he requested we remake the meal.
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| We were hungry, and didn't cook these as long as we should have. If we'd gone the full three hours, more of the fat would have melted off. |
I’m still not a huge fan of the fat content, but I can’t deny it’s a tasty recipe. It’s rich, tender, and has excellent flavor. I even like the mushrooms. Honestly, I don’t think you can even improve on the recipe. I do highly recommend finding an assortment of mushrooms as the recipe suggests. Our local Safeway strangely only had cremini and portabellas in stock, and the lack of variety was definitely noticed.
It is important to note that we specified our short ribs be cut English style. It seems the more popular cut is Flanken style.
While this was a great meal for the two of us, I could definitely see serving this to guests in the future. It’s largely hands-off due to the three hour simmer time, but comes across as one something much more elaborate. It’s sure to impress at a dinner party.
Short Ribs with Wine and Cream
Ingredients
12 whole Shortribs
Salt and pepper, to taste
1 1/2 tablespoons bacon grease
1 cup red wine
32 ounces, fluid beef broth
1/2 teaspoon dried rosemary
2 tablespoons grainy mustard
1 cup heavy cream
2 tablespoons capers
16 ounces by weight of assorted Mushrooms: Cremini, Oyster, Baby Bellas, Etc.
Olive oil, for drizzling
Directions
Preheat oven to 300 degrees.
Heat bacon grease in a dutch oven over high heat. Sprinkle salt and pepper on three sides of the ribs. Quickly sear the meaty sides of the ribs, about 1 1/2 minutes per side. Remove the short ribs to a plate.
Pour wine and beef into the dutch oven. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze. Return short ribs to the pot, cover, and place in the oven for 3 hours.
After they have cooked, remove the pot from the oven and increase the temperature to 400 degrees. Arrange the mushrooms in a single layer on a baking sheet with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper, then roast the mushrooms until they're golden brown, about 15 to 20 minutes.
Meanwhile, place the dutch oven a stove burner and carefully remove the short ribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it thickened a bit. Return the short ribs to the sauce, put on the lid, and turn off the heat.
Serve the short ribs on top of the mushrooms, then drizzle with extra cream sauce.
