Friday, February 15, 2013

Short Ribs with Wine and Cream

It wasn't until recently that Todd and I decided to try short ribs. We were both short rib virgins. (Don't judge.)  I had heard of them, as did he, but nothing about them sang "amazing," to us... until we tried them. Decadent? Yes. Tender and juicy? Yes. Amazing? Yes. Probably the best cut of beef out there? YES!! They are THAT good.

This recipe is now a favorite in our household. It's not a summer time meal, though, that's for sure. This meal  definitely tastes best on those mid-western, "holy cow it's too cold outside and I don't want to leave the house," kind of days. Although making this takes up most of your day, it's well worth it and it really doesn't take a lot of effort. It fills your house with a wonderful aroma and the final product is much better than most meals I have eaten at fancy restaurants.

Short ribs are wonderful, that is, if you take your time with them and slowly cook them. That's the key to short ribs. Low and slow. Don't let them intimidate you. They are divine!

Short Ribs with Wine and Cream
Serves: Four (4)

12 whole short ribs
Salt and pepper, to taste
3 tablespoons Olive Oil
1 cup red wine
4 cups beef broth or stock
2 tablespoons fresh rosemary
1 diced jalapeno or serrano pepper, (optional.)
2 tablespoons grainy mustard
1 cup heavy cream
1 lb. assorted mushrooms. (I used porcini, shitake, and cremini)

Preheat oven to 275°F

Heat olive oil in a heavy pot over high heat. Generously salt and pepper the short ribs on each side. (You can add any sort of pork rub seasonings, if you wish.) Add six short ribs to the pan and sear both sides; about 2 minutes each side. Remove from pan and put on plate. Repeat the searing process for the next six ribs. Remove and add to plate.

In that same pan, (short ribs removed,) add the wine, beef broth, jalapeno, and rosemary. Stir to combine while scraping the bottom of the pot to deglaze. Return the shortribs to the pot and place in the pre-heated oven for 3 -3 1/2 hours.

Remove from oven. Turn oven up to 425°F.

Carefully, with a slotted spoon, remove the shortribs from the pot again. Pour juice mixture through a fat separator. (If you don't have one of these, you can remove any excess fat from the mixture by skimming it with a baster.) If using the fat separator, pour back half of the broth mixture to the pot, (about 2 cups.) If skimming, remove half of the broth mixture, (about 2 cups.) Add in mustard and cream and allow to gently boil for about 3-4 minutes, or until it has thickened. If you want your sauce thinner, add back in some of your broth mixture back in, until you reach your desired consistency. Taste. Add salt and pepper to your liking. Return shortribs to the sauce, place lid on top and set aside.

Arrange your medley of mushrooms in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for approximately 25-30 minutes or until they are golden brown.

Add about 3/4 cup of mushrooms to each plate and serve shortribs on top of them. Drizzle with extra cream sauce from the pan.

Truth be told. My mouth is watering as I type this recipe out. It is absolutely the best thing that has ever happened to my recipe box. A must try!!

Enjoy your weekend!

Source: Modified version of The Pioneer Woman Cooks.