I made The Pioneer Woman’s Short Ribs with Wine and Cream, recently.
It was quite tasty and quite satisfying.
Very, very rich.
(Photos taken with my iPhone…even with some post-processing with an app, the colors and quality are blah. Don’t let the pictures keep you from cooking this recipe.)
Here are some tweaks/pointers/opinions on the recipe:
- I did not have, believe it or not, heavy whipping cream on hand. I only had Half and Half. So, I used what I had. The sauce didn’t thicken as much, probably, as the original recipe, but I am here to say, it did not mess with the taste, at all.
- I finally used REAL short ribs! The last two times I’ve made PW’s Braised Short Ribs recipe, I’ve used what I thought were short ribs. Apparently, they were not. I found real short ribs at Sam’s! (Just so you know, short ribs are on the fatty side, but boy are they tasty!)
- The recipe is very easy. The only, slightly, time-consuming step, is the browning of the short ribs. Otherwise, it cooks on the stove, or in the oven, for 2-3 hours. Then, you add the cream and let it simmer a little longer to thicken. And, voila! you’re done!
- I’m not one for telling people to go out and spend extra money, but if you don’t own a dutch oven, I would really suggest you get yourself one…some day. I paid about $25 for mine and picked it up at the grocery store! It’s red! I love, love, love it!!! I don’t know how I cooked all these years without it. (It’s what I cooked my short ribs in.)
- In PW’s post about the recipe, you’ll see that she chose to place the short ribs on mushrooms, rather than pasta or her “famous” mashed potatoes. I did not have the mushrooms, but I did have the ingredients for her mashed potato recipe. So, I made them. The short ribs are very, very rich…so, I would not suggest making PW’s heavy on the cream cheese, butter, and cream mashed potatoes, like I did. (If I recall, she basically says this, but did I listen? No. So, don’t be like me and take heed.) While we absolutely loved the taste of the meal, we all walked away from the table over-full and extremely heavy feeling. If you must make mashed potatoes, don’t add all the other heavy stuff. Keep it light.
- I roasted asparagus to go alongside the short ribs. So, fresh and great tasting! All I did: snip off the tough ends of the asparagus, place the tips on a foil- or parchment-lined pan, spray or drizzle with olive oil, and sprinkle with S & P (or Paula Dean’s House Seasoning). Cook for 10 minutes in a 425-degree oven. So easy! So fantastic!! (Even if you’re not a regular asparagus eater, I implore you to try it roasted. You will thank me for it.)
Again, please don’t base your decision on whether to try this recipe or not, on my photos. They, admittedly, are horrible. But, I wanted to show you proof that I actually cooked the recipe.
It’s a great recipe. And, it’s fairly easy, too.
Have a great day!