Craving a restaurant-quality meal without the restaurant price tag? Then look no further! This recipe recreates the beloved Carrabba's Short Rib Marsala, bringing that rich, savory, and utterly delicious experience right to your kitchen. It's easier than you think to make this impressive dish at home, perfect for a romantic dinner, a special occasion, or simply a weeknight treat that feels extra special. Get ready to impress yourself and your loved ones with this incredible recipe – a delicious addition to your repertoire of healthy meals and quick dinner ideas.
Ingredients:
- 2 lbs bone-in short ribs, trimmed of excess fat
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup dry Marsala wine
- 1 cup beef broth
- 1/2 cup chopped fresh mushrooms
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and freshly ground black pepper to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Sear the Short Ribs
Pat the short ribs dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until nicely browned, about 2-3 minutes per side. Remove the short ribs from the pot and set aside.
Step 2: Sauté the Vegetables
Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
Step 3: Deglaze the Pot and Simmer
Pour in the Marsala wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, mushrooms, tomato paste, thyme, and rosemary. Bring the mixture to a simmer.
Step 4: Braise the Short Ribs
Return the short ribs to the pot. Reduce the heat to low, cover, and simmer for at least 2 hours, or until the short ribs are fork-tender. For extra tender short ribs, consider braising for 3 hours or even longer.
Step 5: Thicken the Sauce (Optional)
If you prefer a thicker sauce, remove the short ribs from the pot and set aside. In a separate bowl, whisk together the flour with a couple of tablespoons of cold water to form a slurry. Stir the slurry into the simmering sauce and cook for a few minutes, or until thickened.
Step 6: Serve and Enjoy
Return the short ribs to the pot and gently coat them with the sauce. Serve immediately, garnished with fresh parsley. This homemade cooking masterpiece pairs perfectly with mashed potatoes, polenta, or your favorite pasta.
Cooking Tips and Variations:
- For a richer flavor: Use a high-quality dry Marsala wine.
- Add some heat: Include a pinch of red pepper flakes to the sauce for a spicy kick.
- Make it vegetarian: Substitute the short ribs with hearty mushrooms or portobello mushrooms for a delicious vegetarian version.
- Make it ahead: This dish tastes even better the next day! Prepare it ahead of time and reheat before serving.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary based on specific ingredients and portion sizes. Nutritional information should always be calculated using your specific ingredients and cooking methods.
- Calories: Approximately 450-550
- Protein: Approximately 35-45g
- Fat: Approximately 25-35g
- Carbohydrates: Approximately 15-25g
This Carrabba's copycat recipe is a testament to the fact that delicious dishes and easy recipes can coexist. It's a perfect example of how homemade cooking can elevate a weeknight dinner into a truly special occasion. Enjoy this best recipe and share the deliciousness!