Next Post
Cream Cheese Swirled Chai Gingerbread Cake.
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!
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Thank you for this! Tried this last night for our family (the Instant pot version), and it was absolutely delicious! All the flavors really melded well together for a nice creamy, warm-bellied, filling dish. I did have to pressure cook it for an additional 15 minutes to get it to the tenderness level we desired. My family’s only complaint was the fattiness of the short ribs, which made it difficult to actually get some good chunks of the delicious meat. Is there a less fatty substitute that would cook down well in the instant pot?
Hey Stephanie,
Thanks so much for giving the recipe a try, I am sorry the short ribs were fatty. Next time, I would ask your butcher to trim the fat off and you should enjoy it more! I hope this helps! Happy Holidays xTieghan
Hi Tieghan, this recipe looks great! Was wondering about the mushrooms–I see you call for mixed mushrooms in a lot of your recipes. Are those dried mushrooms? If so, where do you find a package of them mixed like that?
Hey Lauren,
I do not like to use dried mushrooms, you want to use fresh:) I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Hi Tieghan!
I’m going to make this in the instant pot but wanted to half the recipe (only serving 3 ppl). Would I cook for less time or keep the same? Thanks!
Hey Shelley,
I would cook for the same amount of time. I hope you love the recipe, please let me know if you have any other questions! xTieghan
What did you do with the broth the ribs cooked in?
Hey Pat,
Once the ribs have cooked in the broth you no longer need it. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this recipe today in the instant pot and it was very good. I used 2lbs of mushroom as the recipe indicated and the sauce was dry.even after cooking the mushrooms down a lot. I ended up adding adding more wine, cream and broth from the instant pot to the sauce and it was fine but I am just wondering if 2 lbs of mushrooms was accurate. Has anyone else experienced that.
Hey Julie,
Thanks for giving the recipe a try! I am sorry you had issues with the sauce, yes the mushrooms measurement is correct. Did you adjust the recipe at all? Let me know how I can help! xTieghan
I love this recipie it’s become our favourite for Short Ribs. I want to make it for some guests who are coming to dinner but they can’t have dairy. Would the sauce work with a dairy substitute like unflavoured soy or almond milk? Have you seen if there is a lactose free heavy cream? Thank you for sharing this it’s amazing ! ?
Hey Darcie,
I have so glad you have been enjoying this recipe! You could definitely use a dairy free substitute. Please let me know if you have any other questions! xTieghan
This dish was so delish and indulgent. There was a bunch of liquid left over in my instant pot that I wasn’t sure if I was supposed to use for something. Made with herby mashed potatoes and although I am still mastering the art of getting everything to the finish line at the same time, it was quite good!
Hi Jo! I am really glad this recipe turned out so well for you! Thank you so much for trying it! xTieghan
My husband loved this recipe he think i can be chef lol. Sauce was yum ?
Love that!! I am really glad this turned out so well for you both! Thank you! xTieghan
It was so delicious thank you for the recipe !
Thank you Kayla! I am really glad this recipe turned out so well for you! xTieghan
You said “use natural or quick release” when using the Instant Pot. These are different functions, which should I use?
Hey Sharon,
Either one will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made these last night. They were so tender, the meat just fell off of the bone. My family gobbled it up!
Thank you so much Kim! I am so glad this recipe turned out so well for you! xTieghan
Thank you for your delicious recipe. The mushroom sauce was amazing, full of flavour and just a little decadent ?.
Thank you Rod! I am so happy to hear that! xTieghan
Would halving this recipe still work with the cook time and flavors? I would like to try making it for just 2 people before a crowd.
Hi Sydney,
Yes that would be fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I am using 5 pounds of boneless short ribs {prime from Costco) and wondering if I should double the sauce and reduce the cook time?
Wow! We tried this recipe tonight. We braised the ribs and put them in the oven in a cast iron Dutch oven. My husband doesn’t like mushrooms so we made the sauce without the mushrooms. It was incredible!
I am so glad you enjoyed this recipe Meredith! Thank you so much for trying this! xTieghan