short ribs with wine and cream

I give you this recipe with a warning attached. Beware: share at your own risk. I say this for two primary reasons.

#1. Just know that you won't want to share this at all. Like, with anyone. Yes, I know this recipe makes enough food for an entire family. Doesn't matter. You'll want it all to yourself. Confession: I ate 75% of this dish myself. No, not in one sitting. But, still. That's a whole lotta food. And I don't regret it.

#2. This is one of those meals that men freak over. This has "man food" written all over it. I mean, we're talking braised short ribs here. The particular fellow who happened to be lucky enough to get this dinner proclaimed them the best short ribs he'd ever had and attempted to convince me to bottle and sell the wine and cream sauce.

My point here is that you should make good and sure that you are making this for a deserving audience when, not if, you make this dish. The lucky recipient of such a meal may fall hopelessly and madly in love with you, whether or not that is your intention.

Just know that you've been warned.

Short Ribs with Wine and Cream

Ingredients:
12 whole shortribs
Salt and pepper, to taste
3 Tbsp olive oil
1 cup red wine
32 ounces beef broth
2 Tbsp minced fresh rosemary
2 Tbsp grainy mustard
1 cup heavy cream
2 Tbsp capers (or more)

Directions:
Heat olive oil in a heavy pot over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Sear about 1 1/2 minutes per side.) Remove the shortribs to a plate.

Pour wine and beef broth into the pot. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze. Return the shortribs to the pot, reduce heat to low, then cover the pot and simmer it for 2 1/2 to 3 hours. (You can also put the pot into a 300 degree oven if you'd prefer not to simmer on the stovetop.)

After they have cooked, carefully remove the shortribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it to bubble up and gently boil for a good couple of minutes, or until it has thickened a bit. (I let is reduce for a good 15-20 minutes.) Taste and add more salt and pepper if needed. Return the shortribs to the sauce, put on the lid, and turn off the heat.

Serve the shortribs on top of mushrooms/rice/mashed potatoes/grits/whatever, then drizzle with extra cream sauce.

Yield: 4-6 servings

Source: The Pioneer Woman