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Keeping it cozy but fancy…ish with White Wine Braised Short Ribs with Buttered Mushroom Cream Sauce. Slow-cooked short ribs in white wine with fresh herbs. Topped with a creamy French-inspired mushroom sauce made using herbs, Dijon mustard, and parmesan cheese. Serve over a bed of creamy mashed potatoes, polenta, or buttered noodles and you’ll have the perfect dinner for a cold night in. Bonus? You can also make this in the Instant Pot or on the stove-top. An easy, hands-off dinner that’s so delicious…the perfect cozy holiday meal!
Do you have go-to holiday recipes? For me, one of my favorite holiday dinners to serve is slow-braised short ribs. I often make these red wine braised short ribs when all of the family arrives for Christmas. They’re simple and everyone loves the recipe. This Christmas however, I wanted to switch things up a little and create a completely different short rib dinner. Enter these French-inspired short ribs. Made with plenty of white wine and the most delicious, incredibly creamy (plus oh so buttery) mushroom cream sauce.
I was inspired by my French wine and mustard chicken to create this dinner. Everyone LOVES that recipe so much, but I wondered how the same flavors would pair with a heartier short rib. It sounded pretty delicious to me so I gave it a try. I quickly realized I had just created one of my better recipes of the year. Yes, that is bold, but these short ribs are SO GOOD.
But let’s be honest, what’s not to love about short ribs that have been slowly cooking in white wine all day long? And when served with a creamy, buttery mushroom sauce, well that’s complete comfort food and it’s completely delicious!
Here are all the details.
As with most crockpot recipes, this recipe is pretty simple…toss everything together and forget about it!
Start with the short ribs, as they need a low and slow cook time. I prefer to sear my meat before adding it to the crockpot. Searing the meat gives it a nice coloring and adds additional flavor. But if this step is too time-consuming for you, you can easily skip it. Once the short ribs are in the crockpot add a good amount of white wine, onions, garlic, and herbs. Cook low and slow, ideally all day long. The beauty of crockpot recipes is that they are so hands-off. I love that this can be cooking away while I’m busy doing whatever needs to be done…say wrapping gifts.
As the short ribs cook, your kitchen will be filled with cozy smells. Ideally, these ribs are best when given plenty of time to cook. So if you can, start cooking the ribs in the morning. My little tip for busy days? Sear the ribs the night before, add everything to the crockpot insert, then keep in the fridge overnight. In the morning, start the slow cooker, place the insert in, and come home to dinner. Easy. Easy.
The ribs come out tender and falling off the bone. They’ll almost melt in your mouth, and yes, it’s truly delicious.
PS. If you don’t have a crockpot, I’ve also given Instant Pot and oven directions too! I want to make sure everyone can make these delicious short ribs!
A little before you’re ready to eat, make the buttered mushroom cream sauce. Yes, I know, sauce kind of defeats the “make it all in the crockpot” idea, but trust me, this buttery, herby mushroom cream sauce is worth every last bit of extra effort. And really, it’s a very easy sauce to put together. You can even make it ahead of time and simply warm it up before serving.
Start with the mushrooms. I love using a mix of wild mushrooms and cooking them with butter plus plenty of fresh herbs. As the mushrooms slowly cook, the butter browns and the herbs become crisp, infusing the butter with delicious flavor. Once the mushrooms have caramelized, add a splash of white wine, a touch of cream, Dijon mustard (the key to this French-inspired sauce), and parmesan cheese. Simmer a few minutes until the sauce thickens, and that’s it.
This sauce only takes fifteen or so minutes to throw together. It makes for an incredible dinner that’s nothing but hearty, warming, and extra cozy…
Just what all December recipes should be.
For serving…
I’d recommend a side of creamy mashed potatoes or polenta. I always find short ribs to pair best with something creamy. I made the instant pot mashed potato recipe from the Half Baked Harvest Super Simple cookbook, but my creamy herbed mashed potatoes would be equally delicious. Or try some rosemary polenta. Either will be great!
I’d also serve up some crusty bread and a bright salad too. This arugula salad is my current go-to when it comes to side salads.
Usually, I’ll serve beef tenderloin on Christmas Eve, but this year it’s going to be these white wine braised short ribs. I’m already excited about the fact that I don’t have to worry about under or over cooking the beef, slicing it, and figuring out how to keep it warm. With this recipe, I can leave the short ribs in the crockpot, and the cream sauce on the stove, allowing everyone to help themselves.
It’s as no-fuss as it can get. Perfect for busy holiday dinners…especially ones full of hungry brothers who love a meat and potatoes dinner more than anything in the world.
This will make their Christmas Eve.
If you make these white wine braised short ribs with buttered mushroom cream sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
White Wine Braised Short Ribs with Buttered Mushroom Cream Sauce.
Servings: 6
Calories Per Serving: 1108 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 5 pounds bone-in beef short ribs
- kosher salt and black pepper
- 2 medium yellow onion, thinly sliced
- 4 cloves garlic, smashed
- 2 cups dry white wine, such as Pinot Grigio or Sauvignon Blanc (alternately, you can use apple cider)
- 1 1/2 cups low sodium chicken broth
- 4 sprigs fresh thyme + 1 tablespoon thyme leaves
- 2 bay leaves
- 6 tablespoons salted butter
- 2 pounds mixed mushrooms, roughly torn
- 1 tablespoon fresh chopped sage
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- 1/3 cup grated parmesan
- kosher salt and black pepper
- 1 pinch crushed red pepper flakes
- mashed potatoes, for serving
Instructions
Slow Cooker
- 1. Season the short ribs with salt and pepper. Heat a large oven safe skillet over high heat, sear the ribs on both sides. Remove the ribs and transfer to the slow cooker. 2. To the slow cooker, add the onions, garlic, 1 1/2 cups wine, broth, thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on low for 6-8 hours or high for 5-6 hours. Remove the garlic, thyme, and bay leaves. 3. Before serving, make the sauce. Melt the butter in a skillet set over medium high heat. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes. Add the sage and 1 tablespoon thyme, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Remove the mushrooms from the skillet to a plate.4. Add the remaining 1/2 cup wine and scrape up any browned bits off the pan. Simmer 3-5 minutes or until the wine has reduced by about 1/3. Slowly pour in the cream and mustard. Bring the sauce to a boil. Reduce the heat to low and simmer 5 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the parmesan. Season the sauce with salt and pepper and crushed red pepper. Stir in the mushrooms.5. Serve the ribs over a bed of mashed potatoes and pour the cream sauce overtop. Enjoy!
Instant Pot
- 1. Season the short ribs with salt and pepper. Heat a large skillet over high heat, sear the ribs on both sides. Remove the ribs and transfer to the instant pot.2. To the instant pot, add the onions, garlic, 1 1/2 cups wine, broth, thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on high pressure for 40 minutes.3. Once done cooking, use the natural or quick release function. Finish as directed above from step 3 on.
Oven
- 1. Preheat the oven to 325 degrees F.2. Season the short ribs with salt and pepper. Heat a large oven safe pot over high heat, sear the ribs on both sides. Remove the ribs to a plate. Add the onions and cook 5 minutes or until the onions begin to caramelize. Add back the short ribs. Add the garlic, 1 1/2 cups wine, broth, thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the short ribs are tender and falling off the bone.3. Finish as directed above from step 3 on.
Notes
To Make the Mushrooms Sauce Ahead: Complete the sauce recipe fully. Allow to cool, then transfer to a glass storage container and keep in the fridge for up to 3 days. When ready to serve, spoon the sauce into a large skillet and gently warm over medium-low heat until the sauce is steaming, 5-8 minutes. If the sauce thickens up, add additional cream to thin. Taste and season as needed with salt and pepper.
This post was originally published on December 5, 2019
@Tieghan (For some reason my browser won’t allow me to reply in the thread)…I haven’t tried anything yet! I have been diligently looking through the book though, and look forward to experimenting with some of the recipes over the holiday break. I will let you know when I try something! 🙂
Please do! I hope you love all that you try! Thank you!! xTieghan
I substituted zucchini and yellow squash for the mushrooms. It was delicious!
I am so glad you enjoyed this Elli! Thank you so much! xTieghan
It makes sense that the wine would be divided with the slow cooker version, since part of the recipe is prepared in the slow cooker, and part in a skillet.
Using half of the wine in the slow cooker, and the other half in the skillet for the de-glazing and reduction of the sauce would certainly work.
Thank you Aline! xTieghan
Please answer the question about the wine. You mention 2 cups of wine, but you don’t find out it’s divided until you read the recipe. Is it a cup in the crock pot and a cup to deglaze? What’s the divide. I think this is an important enough question to answer.
Hi Jan! So sorry for the confusion, you need 1 1/2 cups wine for the ribs and 1/2 cup wine for the sauce. Recipe is fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I’m also curious how the wine is split between the crockpot and gravy? I want to make this tomorrow for dinner! Thanks in advance!
Hi Cheryl! So sorry for the confusion, you need 1 1/2 cups wine for the ribs and 1/2 cup wine for the sauce. Recipe is fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
You have a knack for making recipes that are no-fuss yet absolutely gorgeous. These look delicious yet you’ve made them attainable.
You are too kind! I am so glad you have been enjoying my recipes Sarah! Thank you! xTieghan
OMG this is perfection on a plate! I think I would like to make this for Christmas dinner…but I don’t know of I can wait that long!
I saw on a previous post that another reader had a birthday on December 3rd, and her husband got her the Super Simple cookbook. My birthday was yesterday, and my boyfriend got the book for me as well! I finally have it in my hands!!! It’s absolutely gorgeous, great work. I want to make everything in it!
Haha I am so glad you like this recipe! I would totally try it before! Its so good!! Also, so glad you have the book!! Have you tried anything? xTieghan
Where do you find short ribs? I can’t seem to find them at the local grocery stores. Is there another type of rib to substitute?
HI! I usually buy mine from Whole Foods. If you can find, I would recommend a chuck roast/pot roast. That will be great too! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
There is no measurement amount in your list of ingredients for the Parmesan cheese….
Hi Darci, you need 1/3 cup parmesan. So sorry about that. Recipe is fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Perfect holiday dinner. Love short ribs.
Thank you Joyce! xTieghan
This looks awesome but my wife and kids are afraid of mushrooms. Could I make the sauce without them? Or replace them with something like potatoes or tofu?
Hey Andrew! You can omit the mushrooms completely from the sauce or swap them with a vegetable like spinach, broccoli, or kale. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Such an amazing dish. The mushroom cream sauce looks amazing ?
Thank you so much Arpita! xTieghan
Hi, For the wine.. Is it two cups for each (crockpot and sauce) or is the two cups split between the two? thanks!
Hi Kim, so sorry for the confusion, you need 1 1/2 cups wine for the ribs and 1/2 cup wine for the sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Hi Tieghan, This recipe looks wonderful! I am definitely going to try it this weekend. I wanted to ask, you mention to add wine to the short ribs while they’re cooking and then wine again when you make the sauce. Is it one cup of wine for each? Maybe I missed it but I didn’t see the exact amount to use.
I have made both of your coq au vin with red wine sauce recipes, with chicken and the ground turkey meatballs, and they were a huge hit. Thank you so much for such awesome recipes! You have really upped the excellence of my dinners!
Hi Colleen, so sorry for the confusion, you need 1 1/2 cups wine for the ribs and 1/2 cup wine for the sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Yum! These would make a perfect meal for Christmas Eve dinner!
Paige
http://thehappyflammily.com
Thank you Paige! I hope these turn out amazing for you! xTieghan