Short Ribs with Wine and Cream
- 12 whole Shortribs
- Salt And Pepper, to taste
- 3 Tablespoons Olive Oil
- 1 cup Red Wine
- 32 ounces, fluid Beef Broth Or Beef Stock
- 2 Tablespoons Minced Fresh Rosemary
- 2 Tablespoons Grainy Mustard
- 1 cup Heavy Cream
- 2 Tablespoons Capers (more If You Want!)
- Olive Oil, For Drizzling
- Rosemary Sprig, To Be Fancy
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Rosemary, Fresh (2 Tablespoons)
- Rosemary, Sprig (1)
- Meat
- Shortribs, whole (12)
- Canned Goods
Beef broth or beef stock (32 ounces, fluid)
- Condiments
- Capers (2 Tablespoons)
- Mustard, Grainy (2 Tablespoons)
- Cooking & Baking
- Olive oil (3 Tablespoons)
- Olive oil (1)
- Salt and pepper (1)
- Dairy
- Heavy cream (1 cup)
- Beer, Wine & Liquor
- Red wine (1 cup)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published September 22, 2011 (1 year ago).
79 people saved this recipe.
