Instructions

Directions:

1. Start your crock pot on low. Add the red wine, beef consommé, beef broth, and rosemary. Heat a pan over high heat, add olive oil to pan. Sprinkle the short ribs with salt and pepper.  Brown the short ribs in the hot pan using tongs to flip them. Pour some wine into the pan to deglaze. Dump the drippings into the crock pot. Add the short ribs to the crock pot and let cook 5-6 hours or until the short ribs are tender.
2. Preheat the oven to 400°. Place the mushrooms on a baking sheet and drizzle with olive oil. Roast the mushrooms for 15 to 20 minutes until golden brown. Set aside.
3. Once the short ribs are done, remove the short ribs to a plate. Pour the drippings and broth from the crockpot into a pan. Stir in the mustard, cream, and capers. Raise the heat and allow the sauce to thicken and bubble. Add more salt and pepper if needed.
4. Serve short ribs over mashed potatoes, add a spoonful of mushrooms, and drizzle cream sauce over. Garnish with extra rosemary if you’d like