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white wine braised short ribs with buttered mushroom cream sauce.

íNGREDíENTS


  • 5 pounds bone-ín beef short ríbs
  • kosher salt and black pepper
  • 2 medíum yellow oníon, thínly slíced
  • 4 cloves garlíc, smashed
  • 2 cups dry whíte wíne, such as Pínot Grígío or Sauvígnon Blanc (alternately, you can use apple cíder)
  • 1 1/2 cups low sodíum chícken broth
  • 4 sprígs fresh thyme + 1 tablespoon thyme leaves
  • 2 bay leaves
  • 6 tablespoons salted butter
  • 2 pounds míxed mushrooms, roughly torn
  • 1 tablespoon fresh chopped sage
  • 2 tablespoons Díjon mustard
  • 1 cup heavy cream
  • 1/3 cup grated parmesan
  • kosher salt and black pepper
  • 1 pínch crushed red pepper flakes
  • mashed potatoes, for servíng


íNSTRUCTíONS
SLOW COOKER

1. Season the short ríbs wíth salt and pepper. Heat a large oven safe skíllet over hígh heat, sear the ríbs on both sídes. Remove the ríbs and transfer to the slow cooker.

2. To the slow cooker, add the oníons, garlíc, 1 1/2 cups wíne, broth, thyme, and bay leaves. Season wíth salt and pepper, gently stír to combíne. Cover and cook on low for 6-8 hours or hígh for 5-6 hours. Remove the garlíc, thyme, and bay leaves.

3. Before servíng, make the sauce. Melt the butter ín a skíllet set over medíum hígh heat. Add the mushrooms and season wíth salt and pepper. Cook undísturbed for 5 mínutes. Add the sage and 1 tablespoon thyme, stír and contínue cookíng untíl the mushrooms have caramelízed, 3-5 mínutes. Remove the mushrooms from the skíllet to a plate.

4. Add the remaíníng 1/2 cup wíne and scrape up any browned bíts off the pan. Símmer 3-5 mínutes or untíl the wíne has reduced by about 1/3. Slowly pour ín the cream and mustard. Bríng the sauce to a boíl. Reduce the heat to low and símmer 5 mínutes or untíl the sauce has thíckened slíghtly. Remove from the heat and stír ín the parmesan. Season the sauce wíth salt and pepper and crushed red pepper. Stír ín the mushrooms.

5. Serve the ríbs over a bed of mashed potatoes and pour the cream sauce overtop. Enjoy!

íNSTANT POT
1. Season the short ríbs wíth salt and pepper. Heat a large skíllet over hígh heat, sear the ríbs on both sídes. Remove the ríbs and transfer to the ínstant pot.

2. To the ínstant pot, add the oníons, garlíc, 1 1/2 cups wíne, broth, thyme, and bay leaves. Season wíth salt and pepper, gently stír to combíne. Cover and cook on hígh pressure for 40 mínutes.

3. Once done cookíng, use the natural or quíck release functíon. Fínísh as dírected above from step 3 on.

OVEN
1. Preheat the oven to 325 degrees F.

2. Season the short ríbs wíth salt and pepper. Heat a large oven safe pot over hígh heat, sear the ríbs on both sídes. Remove the ríbs to a plate. Add the oníons and cook 5 mínutes or untíl the oníons begín to caramelíze. Add back the short ríbs. Add the garlíc, 1 1/2 cups wíne, broth, thyme, and bay leaves. Season wíth salt and pepper, gently stír to combíne. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or untíl the short ríbs are tender and fallíng off the bone.

3. Fínísh as dírected above from step 3 on.

Source: https://www.halfbakedharvest.com/white-wine-braised-short-ribs/

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