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Short Ribs with Wine and Cream

kept bymoontear
recipe byThe Pioneer Woman

12 whole Shortribs
Salt And Pepper, to taste
3 Tablespoons Olive Oil
1 cup Red Wine
32 ounces, fluid Beef Broth Or Beef Stock
2 Tablespoons Minced Fresh Rosemary
2 Tablespoons Grainy Mustard
1 cup Heavy Cream
2 Tablespoons Capers (more If You Want!)
16 ounces, weight Assorted Mushrooms: Cremini, Oyster, Baby Bellas, Etc.
Olive Oil, For Drizzling
Rosemary Sprig, To Be Fancy



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