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
Heat up the oil sauce pan, then add ribs and cook them on high heat for a few minutes
flip them on the other side and cook for a couple more minutes
Remove and set aside
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.
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)
Bake at 200 C for about 15-20 min or until mushrooms are cooked and slightly crispy. Remove from the oven and set aside
When the ribs are nice and tender, gently remove them from the pot,
then add mustard and cream. Stir and bring to a gentle boil. Cook for a few minutes. Adjust with salt
Add the ribs back to the pot and cook for 5 more minute
Serve the ribs on a layer of baked mushrooms and decorate them with fresh parsley (or rosemary)