Marsala Short Ribs Recipe
Introduction
Marsala short ribs are a rich, comforting dish perfect for a cozy dinner. Slow-cooked until tender and finished with a creamy, flavorful sauce, these ribs are sure to impress your family or guests.
Ingredients
- 5 pounds bone-in beef short ribs
- Black pepper, to taste
- 1 yellow onion, thinly sliced
- 6 cloves garlic, chopped
- 1/2 cup cognac or brandy
- 1 cup Marsala wine, white wine, or broth
- 1 tablespoon fresh thyme
- 1 cup heavy cream
- 1 cup chopped kale (optional)
- 2 tablespoons salted butter
- 8 fresh sage leaves
Instructions
- Step 1: Preheat the oven to 325° F. In a large, oven-safe braiser, season the short ribs generously with black pepper. Add the sliced onions, chopped garlic, and fresh thyme around the ribs.
- Step 2: Pour the cognac or brandy, Marsala wine (or your choice of white wine or broth), and 1/2 cup water over the ribs and vegetables. Cover the braiser and roast in the oven for 2 1/2 to 3 hours, until the meat is tender and falling off the bone.
- Step 3: Increase the oven temperature to 400° F and remove the lid. Carefully drain any excess grease from the sauce. Stir in the heavy cream, chopped kale (if using), and butter. Return the braiser to the oven uncovered for 15 to 20 minutes, allowing the ribs to caramelize.
- Step 4: While the ribs finish in the oven, melt some butter in a skillet over medium heat. Fry the sage leaves until crisp and fragrant, then set aside.
- Step 5: Serve the ribs and rich sauce over mashed potatoes or with crusty bread. Garnish with the fried sage leaves and enjoy!
Tips & Variations
- For a deeper flavor, sear the short ribs in a hot pan before roasting to develop a nice crust.
- If you prefer a thicker sauce, reduce the sauce on the stovetop after roasting before adding the cream.
- Swap kale with spinach or Swiss chard for a different leafy green option.
- Use beef broth instead of wine or Marsala for a milder sauce if desired.
Storage
Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened too much. This dish also freezes well for up to 2 months—thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless short ribs for this recipe?
Yes, boneless short ribs can be used, but bone-in ribs tend to add more flavor and help keep the meat moist during cooking.
What can I serve with Marsala short ribs?
Marsala short ribs pair beautifully with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce. Roasted vegetables also make a great side.
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Marsala Short Ribs Recipe
- Total Time: 3 hours 35 minutes
- Yield: 6 servings 1x
Description
Tender bone-in beef short ribs slow-roasted in a rich Marsala and cognac sauce with fresh thyme, garlic, and onions, finished with creamy kale and butter, and topped with crispy sage leaves for a flavorful and comforting dish perfect for cozy dinners.
Ingredients
Main Ingredients
- 5 pounds bone-in beef short ribs
- Black pepper, to taste
- 1 yellow onion, thinly sliced
- 6 cloves garlic, chopped
- 1 tablespoon fresh thyme
- 1/2 cup cognac or brandy
- 1 cup Marsala wine, white wine, or broth
- 1/2 cup water
- 1 cup heavy cream
- 1 cup chopped kale (optional)
- 2 tablespoons salted butter
- 8 fresh sage leaves
Instructions
- Preheat the oven: Set your oven to 325° F (163° C) to prepare for slow roasting the short ribs gently, ensuring tenderness.
- Season and assemble: In a large oven-safe braiser, season the short ribs with black pepper. Layer in the sliced onions, chopped garlic, and fresh thyme. Pour the cognac or brandy, Marsala wine (or chosen substitute), and 1/2 cup of water over the ingredients to create a flavorful cooking liquid.
- Roast the short ribs: Cover the braiser and place it in the oven. Roast for 2 1/2 to 3 hours or until the meat is extremely tender and easily falling off the bone, absorbing all the aromatic flavors from the braising liquid.
- Increase oven heat and add finishing touches: Raise the oven temperature to 400° F (204° C) and remove the braiser lid. Drain any excess grease from the sauce. Stir in heavy cream, chopped kale (if using), and salted butter to enrich the sauce and add a touch of green. Return the pan to the oven for 15-20 minutes until the ribs develop a caramelized, golden exterior.
- Prepare crispy sage: While the ribs finish cooking, melt some butter in a skillet over medium heat and fry the fresh sage leaves until crisp and fragrant.
- Serve and garnish: Plate the caramelized short ribs with their creamy sauce, ideally served over mashed potatoes or alongside crusty bread. Top the dish with the crispy fried sage leaves and enjoy the rich, savory flavors.
Notes
- You can substitute Marsala wine with white wine or broth if preferred.
- Adding kale is optional but adds a pleasant earthy flavor and extra nutrition.
- Be sure to drain excess grease for a cleaner sauce.
- Serving over mashed potatoes or rustic bread helps soak up the delicious sauce.
- For best results, use bone-in short ribs as they add flavor and moisture.
- Prep Time: 15 minutes
- Cook Time: 3 hours 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Marsala short ribs, braised short ribs, Italian beef recipe, slow roasted ribs, creamy Marsala sauce, beef ribs with kale, oven-braised ribs, comfort food
