Braised Short Ribs with Mustard Cream Sauce and Portabella Mushrooms

At Christmas, my mother in law stocked my freezer full of every cut of beef I could imagine. So far, I have used ground beef, stew meat, beef filet, and a couple types of steak, but now I am down to the cuts of beef that I have absolutely NO idea how to use! Short ribs are one of those cuts. I don’t think I have ever even tasted short-ribs before, so you can guess how clueless I was when it came to cooking them! Then I found a recipe from The Pioneer Woman that was SO delicious and so simple that it made me fall instantly in love with this cut of beef! And i’m pretty sure from now on, my freezer will always be stocked with short-ribs! Seriously. You don’t get a more perfect sunday dinner than this one. The beef is braising in red wine and beef broth for three hours (which could be during church for me) until the meat is so tender it almost falls right off the bone, then it’s laid on a bed of roasted, seasoned mushrooms and covered in a creamy, beefy, mustard sauce….. YUM! yum yum. I was in heaven. This is definitely going to be a new go-to recipe in my home, but since i’m the only one around here who loves mushrooms…. I might try this same recipe on a bed of wild rice or bistro mashed potatoes! Either way you serve it though, I doubt you can go wrong!

6-12 whole Short ribs
Salt And Pepper to taste
2 Tablespoons extra-virgin Olive Oil
1 cup Red Wine
4 cups fluid Beef Broth Or Beef Stock
2 Tablespoons Minced Fresh Rosemary or thyme
2 Tablespoons Grainy/dijon Mustard
1 cup Heavy Cream
2 Tablespoons Capers
16 ounces assorted mushrooms: Cremini, Oyster, Baby Bellas, portabello’s, etc
Olive Oil, For Drizzling
Heat olive oil in a heavy pot over high heat. Season short ribs with salt and pepper on both sides. Sear on high heat for 1 1/2 minutes per side until browned, then 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 about 5 minutes, or until thickened 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.

Plate the mushrooms, then lay the short ribs on top, and drizzle with the mustard cream sauce garnish with a sprig of thyme or rosemary 

I know it doesn’t look like the prettiest meal ever, but I promise the taste definitely makes up for it! PS I accidentally defrosted 2 packages of short-ribs because I wasn’t sure how much meat was in each one…. and after using just one package for this meal, I now have a lot left to use this week. If anyone has any great short-rib recipes, I wanna know about them!

And as usual, hope you all enjoy!
<3 Sarah