Marsala Short Ribs Recipe

Introduction

Marsala short ribs are a rich and comforting dish that combines tender braised beef with a flavorful sauce made from Marsala wine and aromatic herbs. Perfect for a cozy dinner, these ribs melt in your mouth and are sure to impress your 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

1. Step 1: Preheat the oven to 325° F. Season the short ribs with black pepper and place them in a large, oven-safe braiser. Add the sliced onions, chopped garlic, and fresh thyme over the ribs.
2. Step 2: Pour the cognac or brandy, Marsala wine (or white wine/broth), and 1/2 cup of water over the ingredients. Cover the braiser and roast for 2 1/2 to 3 hours, or until the short ribs are tender and falling off the bone.
3. Step 3: Increase the oven temperature to 400° F. Remove the lid from the braiser and carefully drain any excess grease from the sauce. Stir in the heavy cream, chopped kale (if using), and salted butter. Return the ribs to the oven uncovered and roast for an additional 15 to 20 minutes until the ribs are caramelized.
4. Step 4: While the ribs finish in the oven, melt some butter in a skillet and cook the fresh sage leaves until they become crisp and fragrant.
5. Step 5: Serve the Marsala short ribs with the rich sauce over potatoes or alongside crusty bread. Top each serving with the crispy fried sage leaves and enjoy your hearty meal.

Tips & Variations

• For extra depth, brown the short ribs in a hot pan before placing them in the braiser.
• If you prefer a stronger herb flavor, add rosemary or bay leaves along with the thyme during braising.
• Kale is optional but adds a nice color and slight bitterness to balance the richness—feel free to substitute with spinach or omit entirely.

Storage

Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a covered pan over low heat, stirring occasionally to keep the sauce smooth. The flavors often improve the next day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs for this recipe?

Yes, you can use boneless short ribs, but bone-in ribs tend to develop more flavor during the slow braising process.

What if I don’t have Marsala wine?

If Marsala wine isn’t available, dry white wine, beef broth, or a combination of brandy and broth can be used as a substitute.

Marsala Short Ribs Recipe

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★★★★★

4.9 from 110 reviews

• Author: Ben
• Total Time: 3 hours 35 minutes
• Yield: 6 servings 1x

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Description

This Marsala Short Ribs recipe features tender, slow-roasted beef short ribs infused with aromatic herbs and rich Marsala wine. Cooked low and slow in the oven until fall-off-the-bone tender, the ribs are finished with a creamy sauce enhanced by kale and butter, then caramelized for added depth. Fried sage leaves add an earthy, crispy garnish, making this dish perfect over potatoes or with crusty bread for a comforting, flavorful meal.

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Ingredients

Scale 1x2x3x

Meat and Seasoning

• 5 pounds bone-in beef short ribs
• Black pepper, to taste

Vegetables and Herbs

• 1 yellow onion, thinly sliced
• 6 cloves garlic, chopped
• 1 tablespoon fresh thyme
• 1 cup chopped kale (optional)
• 8 fresh sage leaves

Liquids and Dairy

• 1/2 cup cognac or brandy
• 1 cup Marsala wine, white wine, or broth
• 1/2 cup water
• 1 cup heavy cream
• 2 tablespoons salted butter

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Instructions

1. Preheat and Prepare: Preheat your oven to 325°F (163°C). Season the short ribs generously with black pepper. Place them in a large, oven-safe braiser or Dutch oven.
2. Add Aromatics and Liquids: Arrange the thinly sliced onions, chopped garlic, and fresh thyme around the ribs. Pour in the cognac or brandy, Marsala wine (or white wine/broth), and 1/2 cup water. Cover tightly with a lid.
3. Slow Roast: Roast the ribs covered in the oven for 2 1/2 to 3 hours, until the meat is tender and falling off the bone.
4. Increase Heat and Caramelize: Increase the oven temperature to 400°F (204°C). Remove the lid and carefully drain off any excess grease from the sauce. Stir in the heavy cream, optional chopped kale, and salted butter. Return the uncovered braiser to the oven and cook for an additional 15-20 minutes until the ribs are nicely caramelized and the sauce has thickened.
5. Fry the Sage: While the ribs finish in the oven, melt some butter in a skillet over medium heat. Fry the sage leaves until they become crisp and fragrant, about 1-2 minutes. Remove and drain on paper towels.
6. Serve: Serve the caramelized short ribs generously coated with the creamy Marsala sauce over mashed potatoes or with crusty bread. Garnish with the crispy fried sage leaves and enjoy.

Notes

• You can substitute white wine or beef broth for Marsala wine if unavailable.
• The kale is optional but adds a nice color and slight bitterness to balance the creamy sauce.
• For easier cleanup, use an oven-safe Dutch oven or braiser with a tight-fitting lid.
• Be careful when draining grease to avoid burns.
• Use bone-in short ribs for the richest flavor and best texture.

• Prep Time: 15 minutes
• Cook Time: 3 hours 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Keywords: Marsala short ribs, braised short ribs, creamy short ribs, slow-roasted beef, Marsala wine recipe