Short Ribs on Crack

That's what this recipe is fondly being called in my home. My dear friend Jessica turned me onto this recipe and this woman's amazing blog - The Pioneer Woman.  If this blog is not on your bookmark list, you must make it so! You won't regret it...

Anyways, it's this recipe in particular that has found it's way into my heart. Short Ribs with Wine and Cream. This is short ribs on crack... short ribs that will rock your world..... short ribs that beg to rubbed all over your face as you devour them bit by bit. Well, maybe that's a bit much, but this recipe really brings out the worst/best in me.

Ingredient List

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
16 ounces, weight Assorted Mushrooms (I used Cremini and button) 

Directions

Heat 1-2 tablespoons of olive oil in a stock pot. Salt and pepper short ribs. Sear both sides of the short ribs, using tongs to flip them halfway through... about 1 and a half 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 deglaze. Return the short ribs to the pot. Cooking time will be from 2.5 hours to 3. You can either simmer the pot on the stove, or put it in the oven like I did at 300 degrees.

Afterthe 2-3 hours of cooking time, 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.



Like the Pioneer Woman, I served my over roasted mushrooms. Directions for the mushrooms are the following:

Dice up mushrooms and place on a baking sheet. Lightly coat with olive oil. Salt and pepper to taste. Bake for 15-20 minutes at 400 degrees.

My lovelies getting their salt and pepper... they're excited for whats to come.

Getting a tan...

After searing the short ribs and removing them from the pot, I added the beef broth and wine.

And the freshly chopped Rosemary went for a dive... Bewarned, the aroma of this mixture will tease you all day long while it's cooking. It's pure evil...

The short ribs go back into their home.

And into the oven they go...

The Mushrooms.

The short ribs after their long soak in the hot tub.

I used one of these to help divide out all the fat in the sauce. You don't have to use this, but your sauce might be a bit on the oily side without it.

I'm kicking myself for not having a prettier plate for photos, but this is what I had.

And there you have it! Short Rib on Cracks... they were eaten by 3 hungry men in record time. They even fought over the last rib in the pot.... Success!

Photos are courtesy of my iPhone. One of these days I'll pull out the big camera for photos. But for now, iPhone won out.