Short Ribs with Wine and Cream

Since cooking club began, it has been such a blast to get together with my friends and catch up over good food and good wine. It's been fun to get to know new people and to bond with other women over something we all have in common: a joy for cooking (and eating!) Another benefit is the great recipes other people make that have grown my recipe collection. This is a recipe that my friend Sarah made for our first cooking club (adapted from this lovely lady), and it's one of my favorite kinds of meals...a warm and savory meal cooking in a pot for long enough that it makes your whole place smell amazing...perfect for a cool day: short ribs!

Ingredients

12 whole shortribs

Salt and black pepper, to taste

3 tbsp. olive oil

1 cup red wine

32 oz. beef stock

2 tbsp. minced fresh rosemary

2 tbsp. whole grain mustard

1 cup heavy cream

2 tbsp. capers

16 oz. assorted mushrooms (i.e., baby bellas, creminis, oysters)

Directions

1. In a heavy pot over high heat, heat olive oil.

2. Pat the shortribs dry with a paper towel and season on both sides with salt and pepper.

3. Quickly sear both sides of the short ribs in the hot oil (approximately 90 seconds each), flipping halfway through.

4. Remove to a plate.

5. Deglaze the pot by adding the red wine and beef broth.

6. Add rosemary, and stir to combine, scraping the bottom of the pot to get all those browned tasty bits up into that sauce.

7. Return the shortribs to the pot and reduce heat to low.

8. Cover the pot and simmer for 3 hours.

9. Remove the shortribs from the pot and set aside.

10. Stir in the mustard, cream, and capers.

11. Raise heat to medium and allow pot to boil for a couple minutes or until sauce has slightly thickened.

12. Add more salt and pepper, to taste.

13. Return shortribs to the pot, cover, and turn off the heat.

14. Separately, heat oven to 400 degrees. Arrange mushrooms in a single layer on a baking sheet.

15. Drizzle with olive oil and season with salt and pepper.

16. Roast mushrooms until golden brown, about 15 to 20 minutes.

17. Serve the shortribs on top of the mushrooms and drizzle with extra cream sauce.