Go Back

Short Ribs with Truffle Mashed Potatoes and Marsala Mushrooms

Yana, babushkacooking.com
Decadent dish for any special occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Resting time for short ribs 1 hour
Total Time 3 hours 30 minutes
Course Main Course
Cuisine American
Servings 3

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Ingredients
  

Short Ribs

  • 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

Marsala Mushrooms

  • 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

Toppings (optional)

  • parsley
  • freshly ground black pepper
  • truffle oil

Instructions
 

Short Ribs

  • 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.

Marsala Mushrooms

  • 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.

Assembly

  • 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! :)

Notes

Cooking time is tricky to calculate for this recipe since short ribs take the longest - 3.5 hours. But 3 hours of that is in the oven, hands-off. If you plan on serving this as soon as it's finished cooking (I have), there is plenty of time to make Truffle Mashed Potatoes and Marsala Mushrooms while they short ribs are in the oven.
Otherwise, Truffle Mashed Potatoes can be ready in 45 minutes - from peeling to tasting. 
Marsala Mushrooms can be ready in 30 minutes, given that they were completely dry - see Recipe Notes above.
Keyword Beef, Comfort food, Date night, Entertaining, Meat, Potatoes, Slow cooking