I have recently, in the last few years, discovered that I’m obsessed with short ribs. They are amazing, if cooked correctly. Short ribs aren't like the regular ribs you barbecue. Short ribs are a cut of beef taken from the brisket or rib area of the cow. Short ribs generally require long periods of cooking in order to break down the connective tissues in the meat and make the meat tender. They are more like 'pot roast on a stick' as Ree Drummond, Pioneer Woman, would call them. She is so right! These gorgeous pieces of meat are not only so tender but also so flavorful. If cooked correctly, they should be falling off the bone and falling apart at the touch of your fork. If you’ve never had beef short ribs before, you’re missing out and should make this recipe as soon as you can. I’m not exaggerating!
12 Short Ribs
1/2 stick unsalted butter
5 tablespoons canola oil
1 1/2 cups Cabernet (I use Charles Shaw from Trader Joes)
4 cups Beef broth
1/2 teaspoon red pepper
1/2 teaspoon black pepper
5 sprigs fresh thyme
3 sprigs fresh rosemary
1 tablespoon Country Dijon Mustard
2 cups heavy whipping cream
2 pounds assorted mushrooms (I used Baby Portobellos and Shitake.)
2 tablespoons olive oil
Pat pieces of short ribs dry and place on a cutting board.
Generously sprinkle with salt, black pepper, and flour on both sides.
In a heavy bottom pot, heat canola oil and butter.
Once hot, sear the meat on all sides. (About 1 minute per side. Do not overcrowd, work in batches.)
Remove them from the pot, add Cabernet and scrape the bottom of the pan to release all the delicious bits of heaven.
Then, add the beef broth and give it a stir.
Return the short ribs to the pot, then throw in the rosemary and thyme, salt black pepper and red pepper. Stir with a big spoon, then put on the lid, reduce the heat to low, and simmer it for about 2 1/2 to 3 hours, stirring occasionally. (If liquid reduces below half way of the meat level, add boiling water about 1/2 cup at a time.)
In the meantime, roast the mushrooms: drizzle them with olive oil, sprinkle on some salt and pepper, and throw them in the oven at 400 degrees F for about 20 minutes.
Once the short ribs have cooked, take them out of the pot and set them on a plate for a minute. They should be so tender.
Remove as much of the oil or disintegrated fat as you can.
Add a tablespoon of mustard (country or regular dijon works best). Whisk to combine with the bits at the bottom.
Then, add 2 cups of heavy whipping cream, stir, bring to a quick boil, and remove from heat.
At the end, you can sprinkle on some more minced rosemary and/or thyme. Serve with delicious Roasted Garlic Mashed Potatoes (Recipe coming soon!) or as is!