Short Ribs in Wine and Cream Sauce

During my last cooking class (on June 8th) my students and I have made these delicious short ribs in wine and cream sauce! They ALL loved it and had a blast cooking together.

I have made this dish many times, but this last time I (proudly) used my homemade heavy cream 🙂 and I paired them with mix grilled mushrooms.

Here is the recipe if you guys at home would like to give these babies a try 😉

Ingredients (serves 3):

  • 600 g of short ribs
  • 3 cups beef broth
  • 1 cup red wine
  • 1 cup heavy cream
  • Salt and pepper
  • Fresh rosemary
  • 1 tsp mustard
  • 3 tbsp olive oil
  • mix mushrooms

Pat dry the short ribs then season them with salt and pepper

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Heat up the oil sauce pan, then add ribs and cook them on high heat for a few minutes

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flip them on the other side and cook for a couple more minutes

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Remove and set aside

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Pour the wine to de-glaze the pan, scratching the bottom. Pour in the beef broth, some rosemary. Return ribs into pan, cover with a lid and let simmer for about 1 hour or more. Meat has to become very tender and fall off the bone.

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In the meantime prepare the mushrooms. Wash your selection of fresh mushrooms, lay them on a baking tray, season with salt, pepper and drizzle with olive oil (1 tbsp)

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Bake at 200 C for about 15-20 min or until mushrooms are cooked and slightly crispy. Remove from the oven and set aside

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When the ribs are nice and tender, gently remove them from the pot,

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then add mustard and cream. Stir and bring to a gentle boil. Cook for a few minutes. Adjust with salt

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Add the ribs back to the pot and cook for 5 more minute

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Serve the ribs on a layer of baked mushrooms and decorate them with fresh parsley (or rosemary)

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Love

– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.

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