Beef Short Rib Marsala

• 4 Beef Short Ribs on the bone
• 2 Shallots, sliced
• 4 Cloves Garlic, chopped
• 2 cups Mushrooms, sliced
• 1 1/2 cups Marsala wine
• 1 splash Truffle oil
• 1 tablespoon Black Pepper
• Salt
• 1 tablespoon Extra Virgin Olive Oil
• 1 tablespoon Butter

1. Liberally salt your ribs on all sides, and heat evoo in a dutch oven over medium high heat.
2. Working in two batches brown ribs on all sides.
3. Remove ribs from the pot and set aside, reduce heat to medium and add shallots and cook 2-3 minutes.
4. Add garlic to pot and cook until fragrant 30 seconds- 1 minute.
5. Add Mushrooms and cook until they have started to release their moisture, about 5 minutes.
6. Raise heat to high and add marsala wine, scraping the bottom of the pot to free up all the tasty bits stuck there.
7. When wine starts to reduce, bring down heat to low and add short ribs, pepper, and a drizzle of truffle oil.
8. Cover and cook on low for 2-3 hours or until meat is falling away from the bone. Turning the meat halfway through cooking.
9. When ribs are done remove them from the pot and set aside, add butter to pan and raise heat to high, stir frequently and reduce liquid by half.
10. Remove ribs from the bone and return to pot. Enjoy!

short, shallots, garlic, mushrooms, marsala wine, truffle oil, black pepper, salt, olive oil, butter

Taken from food52.com/recipes/8665-beef-short-rib-marsala (may not work)