Marsala Short Ribs
Easy to prepare, feeds a crowd, and, more importantly, so delicious...an effortless holiday dinner!
Foto: Half Baked Harvest
Ingredients
- 5 pounds bone-in beef short ribs
- black pepper
- 1 yellow onions 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
Steps
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1. Preheat the oven to 325° F.2. In a large, oven-safe, brasier, season the short ribs with pepper. Add the onions, garlic, and thyme. Pour over brandy, wine, and 1/2 cup water. Cover and roast for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone.3. Crank the heat on the oven to 400° F. Remove the lid. Drain any excess grease away from the sauce. Add the cream, kale, and butter. Return to the oven for 15-20 minutes until the ribs are caramelized.4. In a skillet, cook the sage in butter until fried. 5. Serve the ribs and sauce over potatoes or with bread. Top with sage. Enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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