Imagine a dish so tender it literally falls off the bone, so rich and creamy that each bite feels like a luxurious culinary embrace. Our Creamy Beef Short Rib Marsala isn't just a meal—it's a gastronomic experience that transforms an ordinary dinner into an extraordinary feast. Combining the deep, robust flavors of perfectly seared beef short ribs with the sophisticated sweetness of Marsala wine and velvety cream, this recipe promises to transport you straight to the heart of Italian comfort cooking.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 pounds beef short ribs
- 1 cup Marsala wine
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Dice the onion and mince the garlic. Set them aside for later use.
- Season the beef short ribs generously with salt and pepper on all sides. This will enhance the flavor of the meat as it cooks.
- In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Once hot, add the beef short ribs in batches, ensuring not to overcrowd the pot. Sear the ribs on all sides until they are nicely browned, about 4-5 minutes per side. Remove the ribs from the pot and set them aside on a plate.
- In the same pot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent. Stir occasionally to prevent burning.
- Add the minced garlic to the pot and sauté for an additional minute, until fragrant. Be careful not to let the garlic burn.
- Pour in the Marsala wine, scraping the bottom of the pot with a wooden spoon to deglaze and lift any browned bits. Allow the wine to simmer for about 2-3 minutes, reducing slightly.
- Return the seared beef short ribs to the pot, nestling them into the onion and garlic mixture. Cover the ribs with the heavy cream, ensuring they are mostly submerged.
- Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low and cover the pot. Let the short ribs cook for about 2 hours, or until the meat is tender and easily pulls away from the bone.
- After 2 hours, check the seasoning of the sauce. Adjust with more salt and pepper if needed. If the sauce is too thick, you can thin it out with a little beef broth or water.
- Once the beef short ribs are tender, remove them from the pot and place them on a serving platter. If desired, you can skim off excess fat from the surface of the sauce.
- Pour the creamy Marsala sauce over the short ribs, ensuring they are well-coated. Garnish with freshly chopped parsley for a pop of color and added flavor.
- Serve the creamy beef short rib Marsala with your choice of side, such as mashed potatoes, polenta, or a crusty bread to soak up the delicious sauce. Enjoy your meal!
Tips
- Choose the Right Cut: Select well-marbled short ribs for maximum tenderness and flavor.
- Searing is Crucial: Take time to properly brown the meat - this develops deep, complex flavors through the Maillard reaction.
- Low and Slow is the Key: Patience is essential. The 2-hour cooking time allows the meat to become incredibly tender.
- Wine Matters: Use a good quality Marsala wine - it significantly impacts the sauce's depth and character.
- Don't Rush the Sauce: Let the sauce reduce and concentrate its flavors for maximum deliciousness.
- Garnish Wisely: Fresh parsley isn't just decorative - it adds a bright, fresh note to cut through the richness.
- Serving Suggestion: Pair with creamy mashed potatoes or crusty bread to soak up that incredible sauce.
Nutrition Facts
Calories: 620kcal
Carbohydrates: 8g
Protein: 45g
Fat: 45g
Saturated Fat: 22g
Cholesterol: 180mg
