These veal short ribs are fall-off-the-bone tender and packed with a flavor that is so rich and deep that it can't be beaten! They are dry brined, seared to perfection, and then braised in the oven before being topped off with a decadent homemade Marsala sauce! Once you try these short ribs, you'll never be able to eat them a different way again!
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Instructions
Prepare & Sear The Ribs
Place your bone-in veal short ribs onto a baking sheet and generously season both sides of the meat with salt and pepper. Transfer the tray to the refrigerator and let them stand, uncovered, for at least 2 hours (or overnight).
Get ready by preheating your oven to 325°F (160°C).
Drizzle 2 tablespoons of extra virgin olive oil into a large Dutch oven or heavy-bottomed oven-safe pan and place it over high heat.
Once the oil is hot, add the short ribs to the pan and sear both sides until golden brown (working in batches if needed). Then, transfer them to a plate and set them aside.
Saute
Clean the pan if desired, and add another 2 tablespoons of extra virgin olive oil if necessary. Reduce the heat to medium-high and add in the chopped shallot, sauteing it for 2 minutes.
Add in the minced garlic and quartered mushrooms and saute for another 3-4 minutes.
Next, add the tomato paste and reduce the heat to medium-low. Stir until well-combined and cook for an additional 2-3 minutes.
Add a splash of the marsala wine to deglaze the pan, scraping the browned bits off of the bottom with a wooden spoon or spatula. Then, pour in the remaining marsala wine and bring the mixture to a low boil.
Allow the wine to reduce by half (about 10 minutes) and then place the veal short ribs back into the pan and pour in the beef (or veal) stock.
Bring the liquid back up to a boil before adding in the fresh thyme, fresh rosemary, and bay leaf.
Bake
Cover the pot and transfer it to the oven. Bake at 325°F (160°C) for 2-2½ hours, or until the meat is fork tender and pulling away from the bone.
Remove the pan from the oven. Transfer the short ribs to a separate plate and cover them loosely with aluminum foil while you finish up the sauce.
Reduce the Sauce
Discard the thyme, rosemary, and bay leaf, and bring the sauce to a simmer over medium heat.
Reduce the sauce by ¼-⅓ more (depending on your desired thickness), Make sure to taste your sauce while it is reducing and season with salt and pepper as needed.
Once the sauce reaches your desired thickness, serve it over your short ribs. *You can place the short ribs back into the pan with the sauce to warm them up if needed.
Notes
You can leave your short ribs in portions, or cut them into individual ribs before cooking. It's up to you!
I really believe that using bone-in ribs helps to enhance the flavor during cooking. However, you can always use boneless ribs, too! Just make sure to check them during cooking, as they may cook faster without the bone.
Don't skip out on searing your ribs! This adds a ton of flavor to the meat and will give you the tastiest ribs possible!
To store: Allow your short ribs to cool completely before storing them in an airtight container in the refrigerator for up to 5 days.
To reheat: Cover and warm your ribs over low heat on the stovetop for 15-20 minutes. Additionally, you can pop them in the oven at 325°F (160°C) until heated through.
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Course Beef Dishes, Dinner Recipes, Entrees, Main Course, Main Dish