Jul 14 2026
Restaurants›Lou Lou Food & Drink›Short Rib & Marsala Recipe

Short Rib & Marsala Recipe

Inspired by Lou Lou Food & Drink
Time3h 30m
Serves6

Braised short rib, spinach, shiitake mushrooms and caramelized onions in a Marsala cream sauce, bowtie pasta.

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Ingredients

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Braised Short Rib

Marsala Cream Sauce

Bowtie Pasta

Method

Braised Short Rib

  1. 1

    Prepare the Short Ribs

    In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove them and set aside.

  2. 2

    Deglaze and Add Broth

    In the same pot, add the garlic (crushed) and cook for 1 minute until fragrant. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.

  3. 3

    Add Herbs and Braise

    Return the short ribs to the pot. Add fresh thyme and bay leaves. Bring to a simmer, then cover and transfer to the preheated oven. Cook for 2.5 to 3 hours, until the meat is tender.

Marsala Cream Sauce

  1. 4

    Prepare the Mushrooms and Onions

    In a skillet, melt butter over medium heat. Add diced onions and sauté until caramelized, about 8-10 minutes.

  2. 5

    Add Shiitake Mushrooms

    Add sliced shiitake mushrooms to the skillet and cook until softened, about 5 minutes.

  3. 6

    Create the Sauce

    Pour in the Marsala wine and let it simmer for 5 minutes. Stir in the heavy cream and cook until the sauce thickens, about 5 minutes. Add the fresh spinach and cook until wilted. Season with salt and pepper to taste.

Bowtie Pasta

  1. 7

    Cook the Pasta

    In a large pot, bring 4 quarts of salted water to a boil. Add the bowtie pasta and cook according to the package instructions until al dente, usually 8-10 minutes.

  2. 8

    Drain and Combine

    Drain the pasta and add it to the Marsala cream sauce. Stir to combine and coat the pasta evenly with the sauce.

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