This post may contain affiliate links, please see our privacy policy for details.
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.
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hi, your short-rib recipe sounds utterly delicious, but for me there is a problen with wine since I cannot use any alcohol, I hope that I can substitute something like chicken broth; is this a possibility? Thank you, Gail
Hi Gail,
You can absolutely sub chicken broth for the wine. I hope this helps, please let me know if you have any other questions! xTieghan
Can this be done with boneless short ribs?
Hi Randall,
You can definitely use boneless short ribs. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious! I made this last night for dinner for my husband and we loved it. I was a big fan of the caramelized mushrooms!
Thank you so much Teresa! xTieghan
HI,
The store only had white wine vinegar is can i use that for the recipe or will vinegar be too over powering
HI! That will be too overpowering and I don’t think it would taste very good. I am sorry! Maybe just use red wine or chicken broth? Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Can I substitute the white wine for red?
Hey Jena! Yes, red wine will be great! 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Quick question. Do you discard the braising liquid? Or is there something else it can be used for?
HI! The liquid should be served alonge side the short ribs. It’s the sauce! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
My husband says this is the best meal he has ever had. And it was we only meal I have cooked, in 30 years, that I complimented myself on making. Absolutely amazing and I will make again. Served with cheesy polenta, which I thought was a good fit. Thank you so much for this amazing recipe.
Wow that is so amazing to hear! Thank you Megan! I hope you both continue to love this and other recipes of mine! xTieghan
Hi! I am allergic to sage but am dying to try this! Do you recommend substituting something for the sage or just omitting it all together?
Hey Emily! You can either omit the sage or replace it with fresh rosemary or thyme. Either will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Dood! This is fantastic! Made this today for my parents….mushroom sauce is heavenly! This is a keeper!
Thank you so much Sarah! That is so amazing to hear! xTieghan
Delicious! Approved by the entire family, even my 9 year old and she doesn’t like mushrooms. I chose to cook this in my OnePot and pressure cook the meal. The meat fell off the bone, the sauce was creamy and so tasty. I would definitely make this again or for a small dinner party.
That is so great!! Thank you so much for trying this recipe!! xTieghan
Made these yesterday afternoon. I had always braised these in red wine but thought the white wine gave them a sweeter taste(AWESOME)
And the mustard cream sauce was to die for!
Amazing! Thank you so much for trying this recipe, Frank! I am really glad it turned out so well for you! xTieghan
Hi this looks amazing! I have a question. Can I used beef stock instead of chicken stock? Will it compromise the flavor? I want to cook this today and am on my way to pick up the ingredients.
Hi Relly! Beef stock will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This is so flavorful and rich. We loved the sauce, which we served over pappardelle, — a really nice combo. The only thing that went wrong — which was a biggie — was that our beef wasn’t good. I ordered via Instacart from a store I don’t buy much meat from, and I used the Instant Pot. I’m a newbie with the latter, so it could have been that, or maybe some of both. Either way, I’m looking forward to making this again in the oven!
Hi Ann! I am really glad this turned out so well for you! Please let me know if you have any questions! xTieghan
Hi Tieghan!
First off, I have your cookbooks and have absolutely loved every single recipe. The Super Simple cookbook has been very handy with my two little ones. Unfortunately, I’m allergic to beef (weird, I know) but would love to try this recipe out. What would you substitute the beef for? Pork?
Thanks in advance!
Amy
Hi Amy!! I would use bone in chicken breast or thighs personally, but I bet a thicker pork rib would be equally great too! Please let me know if you have any other questions. I hope you love this recipe! Thank you for all the kind words!! xTieghan
Delicious! Served with mashed potatoes and salad for a dinner party of 7 adults and 2 children. Everyone loved it, and went back for seconds. Even the kids gave it a thumbs up! I couldn’t fit all the ribs in my crock, so I split it and did about 60% in the crock and the rest in a cast iron Dutch oven. Crock was set to high for 5.5 hrs; simmered the rest on stovetop for 4 hrs. Both were fall-off-the-bone tender, but the verdict was the ribs from the Dutch oven had a more intense, layered flavor. Recipe was quite simple to follow (though misread and added all the wine and thyme into the ribs, then realized my mistake when I got to the sauce instructions). The sauce was amazing!
Hi Kimberly! I am so happy to hear that this recipe turned out so well for you! Thank you so much for trying it!! xTieghan