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
Scale
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
