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1
Heat olive oil in a heavy pot over high heat.
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2
Sprinkle short ribs on both sides with salt and pepper.
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3
Quickly sear both sides of the short ribs, using tongs to flip them halfway through.
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4
(Just sear about 1 1/2 minutes per side.)
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5
Remove the shortribs to a plate.
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6
Pour wine and beef broth into the pot.
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7
Add rosemary.
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8
Stir to combine, scraping the bottom of the pot to deglaze.
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9
Return the shortribs to the pot, reduce heat to low, then cover the pot and simmer it for 2 1/2 to 3 hours.
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10
(You can also put the pot into a 300 degree oven if youd prefer not to simmer on the stovetop.)
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11
After they have cooked, carefully remove the shortribs from the pot again.
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12
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.
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13
Taste and add more salt and pepper if needed.
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14
Return the shortribs to the sauce, put on the lid, and turn off the heat.
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15
To roast the mushrooms, preheat oven to 400 degrees.
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16
Arrange the mushrooms in a single layer on a baking sheet.
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17
Drizzle with olive oil and sprinkle with salt and pepper, then roast the mushrooms until theyre golden brown, about 15 to 20 minutes.
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18
Serve the shortribs on top of the mushrooms, then drizzle with extra cream sauce.
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19
Add a little rosemary sprig if you want to be fancy.
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20
This is absolutely divine.
