With winter approaching, it’s time to bring out your soup pot and chef’s knife for a season of comfort cooking. Patrick Brys of Brys Estate in Traverse City shares elevated, rustic and doable recipes for your holiday table. Read the full story, and get more recipes for your holiday table.
Recipe video below.
- 3 tablespoons olive oil
- 5 pounds bone-in short ribs OR 4 pounds boneless short ribs
- 2 cups sliced leeks
- 4 cloves sliced garlic
- 2 cups Brys Estate Pinot Noir
- 2 cups beef broth
- 2 teaspoons fresh rosemary, chopped, plus additional sprigs for garnish
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon Dijon mustard
- ½ cup heavy cream
- kosher salt
- fresh ground black pepper
- 1 pound assorted wild mushrooms, sliced
- olive oil
- fresh ground pepper
Trim off any excess fat from the short ribs. Salt and pepper both sides. In a large dutch oven over medium high heat, add the olive oil and heat until shimmering. Add the short ribs and sear for 1-2 minutes per side working in batches if necessary. Transfer short ribs to a bowl.
Add the leeks and garlic to the pot and sauté for 3-4 minutes until the leeks have softened. Add the red wine and using a wooden spoon, scrape up any brown bits from the bottom of the pan. Bring the wine to a simmer and cook for 5 minutes or until the wine has reduced by half.
Add the beef broth, rosemary and thyme to the pot. Add the short ribs back to the pot along with any juices from the bowl. Bring to a simmer, then cover and transfer to a 300 degree oven for 2 to 2½ hours or until the meat is tender and falling off the bone.
During the cooking process, on a sheet tray, add the sliced mushrooms then drizzle with olive oil, salt and pepper. Toss to combine.
When the ribs have finished cooking, remove the dutch oven from the oven and increase heat to 425 degrees. Add the sheet tray of mushrooms to the oven and roast for 10-15 minutes or until golden brown.
Meanwhile, transfer ribs to a bowl, and cover with foil. Place the dutch oven on the stove top over medium heat. Cook uncovered for about 5 minutes. Once the liquid has reduced slightly, add the Dijon mustard and cream and continue to cook until the sauce thickens slightly – about 5 more minutes. Taste and add salt and pepper if necessary.
Transfer the ribs back to the pot and coat with the sauce. Remove mushrooms from the oven.
Serve the ribs over a bed of roasted wild mushrooms, drizzle the cream sauce on top and garnish with a fresh sprig of rosemary.