Beef Short Rib Marsala
MjrScoop
- Serves
- 2-4
Earlier this year I had a serious craving for Veal Marsala, I enjoyed what I made so much that I have been fooling around with different proteins to see what else works with my basic Marsala recipe. This is one was a bit of a stretch but it's become a household favorite. I like serving it over mashed potatoes, but I think egg noodles or rice would also compliment it well.
Ingredients
- 4 Beef Short Ribs on the bone
- 2 Shallots, sliced
- 4 Cloves Garlic, chopped
- 2 cup Mushrooms, sliced
- 1 1/2 cup Marsala wine
- 1 splash Truffle oil
- 1 tablespoon Black Pepper
- Salt
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Butter
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Directions
- Step 1
Liberally salt your ribs on all sides, and heat evoo in a dutch oven over medium high heat.
- Step 2
Working in two batches brown ribs on all sides.
- Step 3
Remove ribs from the pot and set aside, reduce heat to medium and add shallots and cook 2-3 minutes.
- Step 4
Add garlic to pot and cook until fragrant 30 seconds- 1 minute.
- Step 5
Add Mushrooms and cook until they have started to release their moisture, about 5 minutes.
- Step 6
Raise heat to high and add marsala wine, scraping the bottom of the pot to free up all the tasty bits stuck there.
- Step 7
When wine starts to reduce, bring down heat to low and add short ribs, pepper, and a drizzle of truffle oil.
- Step 8
Cover and cook on low for 2-3 hours or until meat is falling away from the bone. Turning the meat halfway through cooking.
- Step 9
When ribs are done remove them from the pot and set aside, add butter to pan and raise heat to high, stir frequently and reduce liquid by half.
- Step 10
Remove ribs from the bone and return to pot. Enjoy!