Author Notes
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. —MjrScoop
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Ingredients
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4
Beef Short Ribs on the bone
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2
Shallots, sliced
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4
Cloves Garlic, chopped
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2 cups
Mushrooms, sliced
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1 1/2 cups
Marsala wine
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1 splash
Truffle oil
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1 tablespoon
Black Pepper
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Salt
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1 tablespoon
Extra Virgin Olive Oil
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1 tablespoon
Butter
Directions
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Liberally salt your ribs on all sides, and heat evoo in a dutch oven over medium high heat.
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Working in two batches brown ribs on all sides.
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Remove ribs from the pot and set aside, reduce heat to medium and add shallots and cook 2-3 minutes.
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Add garlic to pot and cook until fragrant 30 seconds- 1 minute.
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Add Mushrooms and cook until they have started to release their moisture, about 5 minutes.
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Raise heat to high and add marsala wine, scraping the bottom of the pot to free up all the tasty bits stuck there.
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When wine starts to reduce, bring down heat to low and add short ribs, pepper, and a drizzle of truffle oil.
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Cover and cook on low for 2-3 hours or until meat is falling away from the bone. Turning the meat halfway through cooking.
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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.
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Remove ribs from the bone and return to pot. Enjoy!
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