NOTES
- Recipe modified from The Pioneer Woman blog
- I call them Sunday Short Ribs because they seem fancy although the recipe is really easy and could be made any day of the week! They bake on a low heat in the oven for 3 hours hours so you will need to plan ahead.
- These are sooooo good. Fall off the bone, tender, tasty beef with a light cream sauce. YUM.
- 12 whole shortribs
- salt and pepper, to taste
- 3 tbsp olive oil
- 1 cup red wine (something you'd drink, not cooking wine)
- 32 oz beef broth or stock
- 2 tbsp minced fresh rosemary
- 2 tbsp grainy mustard
- 1 c. heavy cream
- 16 oz mushrooms, sliced
- 1 tbsp butter
DIRECTIONS
1. Heat olive oil in a heavy pot (Dutch oven works great) 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.2. 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 place in the oven at 300 degrees for 2 1/2 - 3 hours.
3. After they have cooked, carefully remove the shortribs from the pot again. Stir in mustard and cream, then raise the heat and allow it to bubble up and gently simmer for a few 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.
4. Meanwhile, melt the 1 tbsp of butter in a skillet and saute the mushrooms, adding a little olive oil if necessary.
5. To serve, place a mound of mushrooms on a place, then shortribs on top of the mushrooms, then drizzle with cream sauce.
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