A couple of weekends ago, Normando and I got up at the crack of dawn and went up to see the Fall colors in The mountains. It was the Peak weekend and well we wanted to take advantage of it…Check out what we saw:
And NOW it is time for the Recipe portion of this post! Another Pioneer Woman one at that!
■12 whole Short ribs
■Salt And Pepper, to taste
■3 Tablespoons Olive Oil
■1 cup Red Wine
■32 ounces, fluid Beef Stock
■2 Tablespoons Minced Fresh Rosemary
■2 Tablespoons Grainy Mustard
■1 cup Heavy Cream
■2 Tablespoons Capers (more If You Want!)
■16 ounces, weight Assorted Mushrooms: Cremini, Oyster, Baby Bellas, Etc.
■ Olive Oil, For Drizzling
■ Rosemary Sprig
After they have cooked,
carefully remove the short ribs from the pot again.
Stir in mustard,
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. Taste and add more salt and pepper if needed. Return the short ribs to the sauce, put on the lid, and turn off the heat.
To roast the mushrooms, preheat oven to 400 degrees. Arrange the mushrooms in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, then roast the mushrooms until they’re golden brown, about 15 to 20 minutes.
Serve the short ribs on top of the mushrooms, then drizzle with extra cream sauce. Add a little rosemary sprig if you want to be fancy.