Short Ribs with Wine and Cream

Summary
Prep time	15 min
Cook time	3 hours (it's worth it)
Source	The Pioneer Woman
Yield / serves	6 servings
Rating	Excellent

These are so, so good. The meat just falls apart when it is finished cooking.

Ingredients

• 12 whole short ribs
• 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 short ribs to a plate.

Pour wine and beef broth into the pot. Add rosemary. Stir to combine, scraping the bottom of the pot to de-glaze. Return the short ribs 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 stove-top.)

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