The Pioneer Woman does it again! I made these fall off the bone, melt in your mouth short ribs this weekend and will most certainly be making this one again. I halved her recipe and had two dinners plus a leftover lunch. So double this below for more people! I served these as recommended, over her creamy goat cheese polenta, which is also below.
Short Ribs Ingredients:
6 short ribs
kosher salt and fresh black pepper
1 1/2 tbsp olive oil
1/2 cup red wine
16 oz beef stock
1 tbsp fresh rosemary, chopped
1 tbsp Dijon
1/2 cup heavy cream
1 tbsp capers
8 oz (one carton) baby portobella mushrooms
Short Ribs Directions:
1) Heat oil in a heavy pot on high. Sprinkle short ribs with salt and pepper on both sides. Once oil is hot, sear ribs for about 1 minute per side. Remove to a plate.
2) Pour wine and stock into the pot. Add rosemary and stir, scraping the bottom to deglaze. Put the short ribs back in the pot and reduce heat to low. Cover and simmer for 2 1/2 hours.
3) After the 2 1/2 hours are up, remove short ribs from the pot to a plate. Stir in mustard, cream, capers, and raise heat so the sauce is boiling for a a few minutes and thickens slightly. Add any salt and pepper to taste. Put short ribs back in the sauce, replace the lid, and turn off the heat.
4) Meanwhile, roast the mushrooms. Preheat the oven to 400. Cover a baking sheet in foil, and then arrange mushrooms on the sheet. Coat with olive oil and sprinkle with salt and pepper. Roast for 15 minutes.
5) Serve the short ribs on top of the mushrooms, all over polenta with a little sauce drizzled over. Polenta recipe below! It takes about 15 minutes so you can make it while the mushrooms are roasting.
1/2 cup cornmeal
1/2 tsp salt
1 tbsp butter
2 oz goat cheese
1) Bring 2 cups of water to a boil.
2) Add cornmeal and whisk constantly to avoid lumps.
3) Reduce heat to a simmer and cook for 15 minutes.
4) Add salt and pepper to taste, then stir in butter and goat cheese.