Ingredients

The following ingredients have 3 Servings
  • 4 Beef Short Ribs on the bone
  • 2 Shallots, sliced
  • 4 Cloves Garlic, chopped
  • 2 cups Mushrooms, sliced
  • 1 1/2 cups Marsala wine
  • 1 splash Truffle oil
  • 1 tablespoon Black Pepper
  • Salt
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Butter

Instruction

  • Liberally salt your ribs on all sides, and heat evoo in a dutch oven over medium high heat.
  • Working in two batches brown ribs on all sides.
  • Remove ribs from the pot and set aside, reduce heat to medium and add shallots and cook 2-3 minutes.
  • Add garlic to pot and cook until fragrant 30 seconds- 1 minute.
  • Add Mushrooms and cook until they have started to release their moisture, about 5 minutes.
  • Raise heat to high and add marsala wine, scraping the bottom of the pot to free up all the tasty bits stuck there.
  • When wine starts to reduce, bring down heat to low and add short ribs, pepper, and a drizzle of truffle oil.
  • Cover and cook on low for 2-3 hours or until meat is falling away from the bone. Turning the meat halfway through cooking.
  • When ribs are done remove them from the pot and set aside, add butter to pan and raise heat to high, stir frequently and reduce liquid by half.
  • Remove ribs from the bone and return to pot. Enjoy!