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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!
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.
I didn’t have white wine si I used apple cider. The meat was very tender and the sauce with the mushrooms over mashed potatoes, a true delice !
Hey there,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
I made the instant pot version. This meal is ahhhhmazing!! My family & friends were still discussing the next day how delicious the meal was.
Hey Rachel,
Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan
Made this last night for my husband and I and oh my goodness it was incredible! Enjoying the leftovers now! Thank you!
Hey Sarah,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
So Good! Such a Friday night hit! Made a risotto instead of potatoes and was fantastic! It was a dinner party delight!! A must Save!!
Hey Megan,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
This recipe was amazing! Mushroom sauce was too salty for
me and I’d reduce the amount of salt next time. I’d definitely make this again!!
Hey Nao,
Thanks so much for making the recipe, I am so excited that it was enjoyed! Have a great weekend:) xTieghan
Fantastic recipe. Wouldn’t change a thing. Served it over your herbed mashed potatoes!
Hey Kathy,
Thanks so much for trying the recipe, I am so glad it was enjoyed! Happy New Year! xTieghan
Whatever you do, DO NOT follow the Instant Pot instructions. I just wasted some meat for tough ribs. 🙁 I know better, ribs need slow and low.
Hey there,
So sorry the recipe did not work out for you. Is there anything you may have adjusted or any way that I can help? Please let me know! Happy New Year! xTieghan
Only had flanken short ribs at the store. Is this ok? Should I cut in half and reduce cooking timing since they seem thinner? Thanks!!!
Hey Isabella,
I have not tried this recipe with flanked short ribs, I would cook on low for no more than 6 hours. I hope you love the recipe, please let me know if you have any other questions!
Hi, I like the look of the recipe and have all of the ingredients assembled and ready to go for dinner on Friday. Since I will be bringing it over to my daughter’s house, I thought I’d cook it completely a day before on Thursday and bring the crock pot over on Friday to just reheat the meat (will make the sauce on site).
Is it as simple as leaving it covered in the crockpot in my fridge overnight and plugging it in for a reheat at my daughter’s on Friday?
— Peter.
Hey Peter,
Yes! That will work well. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Help! Making these tonight and just opened our short rib package (Costco) only to realize they were sliced (flanked style cut). Can I use these? Do I need to cut cooking time? They are thin cut too like sliced thinner than an inch. Hoping you might see this. Thanks either way your recipes are amazing! Merry Christmas!
Hey Katie,
So sorry I don’t have experience using the short ribs cut like this, but I would follow the recipe as is! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
i made these short ribs a couple of weeks ago, and they were so delish… lighter than when made with a red wine base which is great because the meat is so rich. i have been dreaming about them; so they are on the menu again tonite!! thank you for all your wonderful recipes photos. It’s so inspiring!!
Hey Valerie,
Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan
Do you think this would work with boneless short ribs and if so would I need to adjust the recipe?
Thx, Lisa
Hey Lisa,
You could use boneless short ribs and follow the recipe as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan
If you want instructions for cooking this in the oven, look at Tieghan’s recipe for white wine braised short ribs.
“white wine braised short ribs with buttered mushroom cream sauce”
Thank you K! xTieghan
Hey tieghan! Can I use red wine in the sauce instead of white?
Thanks!
Hey Alex,
Sure, that would work for you as well! Please let me know if you have any other questions, I hope you love this dish! xx
I made these and they were DIVINE. I’m so impressed.
Thank you so much Paula! xTieghan
This was an unbelievable meal. Thank you for sharing.
Thank you Cheryl! xTieghan