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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
Amazing recipe, super easy and great result!
Thank you so much! xTieghan
Wowza! The idea of cooking beef in white wine, rather than red, was new to me – but this was fantastic! I did use a chuck roast (because I wasn’t 100% sold on the white wine thing and it was way cheaper than short ribs, lol) and it is delicious.
The only time I deviated from the directions was leaving the mushrooms in my cast iron skillet the whole time while I finished the sauce in the same pan (rather than removing them while I made the sauce and putting them back in.)
I would make this for company for sure!
I am really glad you enjoyed this so much Bethany! Thank you so much! xTieghan
This was a hit at our holiday party! We will definitely be making this again!
That is amazing! Thank you so much Tarris! xTieghan
Do you add oil to the pan before searing the ribs?
HI! I find my ribs usually have enough fat on them that I do not need to use oil when searing. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
Making this recipe! My grocery store only had boneless meat is that ok? Does this change the recipe at all? Thank you!!
HI! I am sure the boneless ribs will be great. I would cook them 1 hour less to ensure they do not dry out on you. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan
We made this! We used the leftover sauce for a pasta sauce and cut up the ribs for hash. Everything was sooooo delicious, thank you for the recipe!
That is so amazing! Thank you so much for trying this Jamie! xTieghan
The link for the arugula salad isn’t working! Could you re-link? I checked it out last night and it looked awesome and simple.
The braised short ribs are on the menu for our Christmas dinner! We made the beef tenderloin last year and to was AMAZING. Excited to try these!
Thanks!
Thank you so much Erin! I am so glad this turned out so well for you! xTieghan
We made this over the weekend and it was soo good! My husbands’ words were “absolutely phenomenal… wow”! I love the accent the dijon mustard brings. We followed the dutch oven directions and added all of the wine and chicken stock first. When there was about 40 minutes cooking time left we added the cream, dijon, chopped mushrooms and parmesan to the covered dutch oven. It turned out wonderful! Thank you Tieghan for your amazing recipes!
That is so amazing to hear! Thank you so much for trying this Julie! xTieghan
Made this tonight, instead of short ribs I used beef stew cubes. Made it in the instant pot and it turned out wonderful! Great flavors. Will make it again and will share the recipe with friends. Thanks!
Amazing! Thank you so much for trying it Annemarie! xTieghan
Can I just simmer this in a dutch oven on my gas stove?
Can I just simmer this in a dutch oven on my gas stove?
Hi Alida! Sure, that will work great! I would simmer on low for at least 3 hours. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Tieghan
The Day this post came out I decided I was going to make it due to the fact that I don’t care for short ribs with red wine. I usually don’t post about recipes tried but I had to post about this one it was excellent. I’m not a wine drinker so therefore recipes made with red wine do not intrigue me to try. I have your first cookbook and have also made your chicken with wild rice dish which is very good.
My only question on this recipe is about the white wine: I had used the 2 cups in the short rib mixture and then when I went to make the mushroom sauce and realized it needed wine also, I just went ahead and just finished the bottle and it turned out fine.
Was the wine meant to be split between the 2?
HI!! You need 1/2 cup of wine for the sauce. Recipe is fixed. Please let me know if you have any other questions. I am SO HAPPY you love this recipe! Thank you and happy holidays! xTieghan
Tieghan – can you please answer the question about the wine? Thank you 🙂
Hi Paula! You need 1/2 cup. 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
Agree…wine instructions are missing something…how much for sauce. How much for braising.
Hi Liz! You need 1/2 cup. 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
How much wine do you add to the sauce? I have already added the 2 cups to the crock pot?
HI! You should use 1/2 cup. Recipe fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan