Red Wine Short Ribs with Roasted Mushrooms

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12-14 bone in shortribs
Salt and pepper to taste
3 tablespoons melted, unsalted butter
1 cup red wine, such as cotes-du-rhone or syrah
4 cups beef stock
2 tablespoons chopped rosemary
2 tablespoons Dijon mustard
1 cup heavy cream
2 tablespoons cherry preserves
1 clove garlic, minced
1lb oyster mushrooms 
Olive oil

Salt and pepper ribs. Heat butter in a heavy pot, with high sides. Sear shortribs on each side, and remove from pan. Add wine, stock, rosemary, and garlic to the pot, stirring and scraping the bottom of the pot to deglaze. Return ribs to pot, reduce heat to low, and simmer for 2.5-3 hours.

Once the ribs have cooked, remove them from the pot and set aside. Add mustard, heavy cream, and preserves. Gradually increase the heat until the sauce is gently boiling. Allow to boil for up to 3 minutes, or until sauce thickens. Return ribs to the pot and remove from direct heat.

For the mushrooms:

Preheat oven to 400 degrees. Arrange mushrooms in an even layer on a lined baking sheet, drizzle with olive oil, salt and peper. Roast for 15-20 minutes.

Serve the shortribs over the mushrooms, drizzling with extra cream sauce. Serve with your favorite Rhone or Syrah.

Recipe from Stacy Markel, Beverage Steward at Birmingham. Find the original recipe at

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