VEAL SHORT RIBS MARSALA

3 lbs. veal short ribs bone-in
½ onion, finely chopped
4 garlic cloves, sliced
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
4 tablespoons tomato paste
3 cups sweet white wine
4 cups veal or vegetable stock
¼ cup extra virgin olive oil or grapeseed oil
Kosher salt
4 cups mushrooms

Preheat the oven to 325 degrees. Lay the short ribs out on a sheet tray and sprinkle them with kosher salt.

Heat a heavy bottom braising pan to high heat and add the olive oil. Season the short ribs with cracked black pepper. Once the pan is very hot, sear the short ribs on both sides until golden brown. Remove the short ribs. Immediately add the mushrooms, onions and garlic to the pan and caramelize. Once caramelized, add the tomato paste and stir into the vegetables. Turn down the heat and cook the tomato paste for two to three minutes.

Add the sweet white wine and reduce by half (approx. 15 min.). Add the short ribs back to the pan with the herbs and cover with the veal stock. Bring the stock to a boil and cover. Reduce to simmer for 2-1/2 hours.  

Plano's Best Meat Market Products

HOME
ABOUT US
RECIPES
CONTACT
MEATS
GAME & SEAFOOD
SAUSAGES
DELI ITEMS
SMOKING WOODS & SEASONINGS
FREEZER PACKS
HINDS & SIDES
GAME PROCESSING
TESTIMONIALS (VIDEO)
FROM THE OWNER (VIDEO)
ABOUT USDA MEAT GRADES
KNOW YOUR CUTS
Online Business Partner® by Frisco Websites