The title of this post is a mouthful, but that is also how you will want to eat it (get it).
To go straight to the recipe for Short Ribs with Truffle Mashed Potatoes and Marsala Mushrooms, click here.
Granted, it’s not a last minute or budget friendly dish. This is a truly special occasion dinner, even though it’s so easy to make.
The combination of flavors is spectacular. I shared the recipe for the Short Ribs before – juicy, fall-off-the-bone tender. A strong side dish such as creamy, buttery mashed potatoes gets even richer with an earthy, unforgettable flavor of truffles. And the sweetness of Marsala mushrooms rounds out each bite.
- I use my 2 3/4 Qt Le Creuset Dutch oven for this recipe – it is the perfect size. And in case you were wondering, mine is the Cerise color! But any small to medium Dutch oven will work, and in any color 😉
- Whatever dish you end up using, the key here is to have the short ribs almost fully covered by the broth.
- For mushrooms I use my 9 inch Lodge skillet.
- I have a ricer, which is, funnily enough, a tool for potatoes. It’s a little messier than a masher, but everything comes out smoother and lump-free. And I think it’s faster. It works like a large garlic press, essentially.
- You’ll notice that I don’t give exact measurements for the truffle oil and/or salt. It’s hard to predict what kind you’re going to use for this dish so I’m leaving up to you. Maybe you like a hint of truffle flavor, or you might want it to take center stage. It also varies greatly based on the manufacturer, freshness, etc. Add a little bit at a time, and taste frequently. It’s so good that you’ll want to.
- Mushrooms MUST BE DRY before you add them to the skillet. They take a long time to air dry, so I usually wash them as soon as I buy them and let them sit out until dry.
How to cut Mushrooms
Don’t buy pre-sliced mushrooms, if you can help it.
- Separate the stem from the cap and trim, if needed (dirt, rough edges, etc).
- Cut the stem diagonally.
- Slice the cap in half, and then again.
- Cut all pieces as many times, as needed, to be roughly the same size.
If the cap is too large, cut it on the bias, instead of large, thin “wedges”. Kind of like you would cut flatbread, instead of cantaloupe.
- Short ribs here are perfect to make ahead. Do make sure you let it sit for one hour after they’ve finished cooking in a turned off oven. It has time to rest and cool down to a perfect serving temperature.
- The Short ribs I buy come in a pack of three, hence the odd number of servings in this recipe. Obviously, adjust it to your needs. Just make sure they are submerged in the bone broth before placing them in the oven.
Best way to reheat Short Ribs
Whether you have leftovers, or not serving right away – I prefer this way to reheat them.
- Preserve the cooking liquid.
- Skim the fat that collected on top. It’s much easier, if you refrigerate it, because the fat will solidify on top. Discard it.
- Place the short ribs and the remaining liquid in a small pan and bring to boil.
- Reduce the heat and cook for 2-5 minutes. Serve and enjoy! 🙂
Short Ribs with Truffle Mashed Potatoes and Marsala Mushrooms
- 1 Dutch oven
- 1 cast iron skillet
- 2 Tb ghee
- 3 short ribs, bone-in, large
- 4 C bone broth
- 2 tsp kosher salt
- 1 sprig each thyme, rosemary optional
Truffle Mashed Potatoes
- 4 medium Russet potatoes, rinsed, peeled, and cubed
- 2 tsp kosher salt
- 4 Tb unsalted butter
- 1/4 C heavy cream
- truffle oil, salt, or both, to taste
- 12 oz baby bella mushrooms, rinsed and completely dry, quartered
- 1 Tb ghee
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 C Marsala cooking wine
- freshly ground black pepper
- truffle oil
- Preheat the oven to 325.
- Melt ghee over medium heat in a small or medium Dutch oven.
- Pat short ribs dry with paper towels and season with salt and pepper on all sides.
- Sear for 3-5 minutes per side, until browned on all sides.
- Add bone broth and, if using, fresh herbs. Cover and place in the preheated oven and cook for 2 hours.
- When finished, turn the oven off but leave inside for at least one more hour or until serving.
- At this point, the bone will literally fall off. You can discard it or keep it in if you like the look better. For legal purposes – don't eat the bone. Preserve the cooking liquid for reheating.
Truffle Mashed Potatoes
- Add enough water to cover potatoes, add salt, cover, and bring to boil.
- Boil until soft, when pierced with a knife (10-20 minutes).
- Drain the water and mash using potato masher or a ricer.
- While hot, add butter and heavy cream, mix well.
- Add truffle oil or salt, to taste, and mix well. Set aside.
- Melt ghee over medium heat in a cast iron skillet.
- Add mushrooms, sprinkle with salt, and freshly ground black pepper.
- Cook, stirring often, until shrunk and browned for about 10-15 minutes.
- Deglaze with Marsala wine and cook down for a few minutes.
- Remove from heat and seat aside. Adjust seasoning, if needed.
- Divide mashed potatoes between the plates. Top with drops of truffle oil, if desired.
- Top with short ribs, and Marsala mushrooms.
- Sprinkle with parsley, and freshly ground black pepper, if desired.
- Enjoy! 🙂
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