Today I made Short Ribs with Wine & Cream for dinner for the first time. I used yet another recipe from the Pioneer Woman, Ree Drummond. It was incredibly easy and soooo good. I had half the ribs required in the recipe but Ree is cooking for many more people than I am.
I started by seasoning the meat, then braised them for 1 1/2 minutes on each side.
Then I removed the ribs to a plate and started working on the broth/wine mixture to cook the meat completely. The wine was strictly for the pot, not the cook. At least not until dinner.
The Montes Cabernet Sauvignon from Chile is a super bargain at Costco. Only $7.99 and rated 90 points by Robert Parker's Wine Advocate.
Into the liquids I added 2 T of chopped Rosemary -- mmmm, so fragrant!
Add the beef back into the pot, cover and simmer for 3 hours.
Oven roast button and Baby Bella mushrooms once the three hours are up.
Next I removed the meat again, added 2 T of coarse grained mustard and 1 C of heavy cream to the wine/stock liquid. After a few minutes of reducing, the meat was re-added to the pot and the lid placed back on it.
Plate the mushrooms first, then the beef and top with the gravy. Smashed potatoes complete the delicious dinner!