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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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