Braised Short Ribs with Mushrooms, Pancetta and Marsala

Boy it's hard to go wrong with pancetta and marsala wine! You've likely noticed we've used the combination a fair bit in the last little while but when you make your own pancetta it's so darn delicious you'll take any excuse to use it. The other point is a good bottle of marsala can go a long way - we have a hard time hanging on to red wine around here as it tends to disappear rather quickly but we don't have the same drinkability issue with marsala ... at least, not yet. 

I was inspired by a couple of sources, namely Food Network Magazine and Food and Wine in the creation of last night's low and slow braise. It's a perfect cooking method for cold weather comfort food or cooking something that will get better as it holds when you're not sure what time dinner's going to be, as was my case last night.

Loaded with the usual onion, garlic and pancetta after the meat was well browned, I added some tomato paste, thyme, bay leaves and then deglazed the pan with marsala before adding more along with a can of beef consomme. After the first two hours, I added some little frozen pearl onions to the pot and let it all brew for another hour in a 300 oven. It came out richly colored and full of flavor. 

The only point of contention is that the boneless "short ribs" I bought weren't really short ribs but what we think was rump, cut to look like short ribs. Rather than a tender end result, the meat was more firm to the bite with a shorter grain than a well braised short rib would have been. I guess I can't blame the butcher even though it was marked boneless short ribs because I'm the idiot that bought the meat. I thought it looked a little funny and should have gone with my instincts. Needless to say, I'll be more careful on Saturday when we're back at the Sprouts meat counter. 

Braised Short Ribs with Mushrooms, Pancetta and Marsala (from JBug’s Kitchen inspired by Food Network Magazine)

2 tablespoons olive oil

4 to 6 short ribs

Flour for dredging, salt and pepper

4 ounces pancetta, cut into small cubes

4 cloves garlic

1 large onion, chopped

2 cups quartered mushrooms

2 tablespoons tomato paste

1/2 teaspoon dried thyme

2 bay leaves

Kosher salt and freshly ground black pepper

1 cup dry Marsala wine, divided

1 10 ounce can beef consommé

1/2 cup water

6 ounces frozen pearl onions

 

Cooked Noodles

Sour cream for garnish

Heat olive oil in a heavy Dutch oven over medium high heat until oil is shimmering hot. Trim short ribs of excess fat then season well with salt and pepper and dredge in flour, shaking off excess. Cook on all sides until a deep rich brown. Remove from pan and set aside.

Add pancetta to pot and cook until crisp. Remove to plate with short ribs. Remove all but 2 tablespoons oil from bottom of Dutch oven and return pot to heat. Add onions, garlic and mushrooms. Cook until onion is softened. Stir in tomato paste, thyme and bay leaves. Season with salt and pepper and allow to cook briefly; add half a cup of Marsala wine, stirring up any browned bits from bottom of pan.  

Cook until Marsala is almost completely reduced – 2 or 3 minutes, then add remaining Marsala, consommé, water and return meats to the pot. Bring to a simmer then cover and place in a preheated 300 oven for 2 hours. Check liquid level and add more water as needed. Add frozen pearl onions, then cover pot and cook for 30 minutes. Remove lid and allow to cook for another 30 minutes or until meat is very tender and sauce is reduced to the consistency you like.  Serve on noodles and garnish with sour cream. Serves 4 to 6.

A year ago - Salmon Chowder   Two year's ago -  Chicken with Orange Mustard Sauce

 

Comments

[Lea]

It is hard to go wrong with pancetta and marsala!!!!! Lovely dish!

[June]

Thanks Lea. I'm sitting here now trying to figure out what's on the menu for next week. Please send an inspiration or 7 my way, OK?

[Lorraine]

There is something just not right about a butcher faking the cut. Your dish looks like the best beef in a pot ever. Can’t wait for my pancetta lesson.

[June]

Lorraine - I agree and I'll be letting the butcher know about it tomorrow when we're doing our shopping. It really speaks of integrity doesn't it. We're looking forward to the bacon making with you too - only 4 more months if you don't count this one. LOL