Tuesday, August 9, 2011

Beef Short Ribs with Tortellini & Marsala Cream Sauce

Every week, especially after church, my parents would treat us all to lunch. Its become a tradition of ours ever since hubby and I got married. There are a handful of restaurants we frequent with them, one being the Olive Garden. Most often, I order their Braised Beef and Tortelloni. So I was excited to have found this recipe when I was looking for some new recipe ideas from The Little Kitchen through The Novice Chef.

This was her version of Olive Garden's dish. Its a pretty complex recipe, but I was glad to have tackled the challenge because it came out soooo good! I didn't have Tortelloni, so I substituted it with Tortellini, which is practically the same, and it came out great. This will definitely be a repeat recipe for me.

2 lbs. boneless short rib
salt & pepper
2 Tbsp. oil
2 cloves garlic, minced
1 medium onion, chopped
1 medium carrot, chopped
1 tsp. dried thyme
2 Tbsp. minced fresh basil
3 Tbsp. all purpose flour
2 cups Marsala wine
2 tsp. balsamic vinegar
2 cups chicken broth
14.5 oz can diced tomatoes, drained
2 bay leaves
2 Tbsp. oil
2 cups bella mushrooms, sliced
1/2 cup heavy cream
2 Roma tomatoes, diced
9 oz package refrigerated cheese tortellini, boiled according to package directions

1) In a large skillet or dutch oven, heat oil over medium-high heat. Season beef with salt and pepper. Brown beef on all sides, about 7-10 minutes.

2) Add garlic, onion, carrot, thyme and basil and cook until onions are translucent, about 4-6 minutes. Add flour and cook for 1 minute, stirring constantly.

3) Slowly whisk in Marsala wine and vinegar. Scrape the browned bits that have formed on the bottom of the pan. Reduce heat to medium and let simmer for about 5 minutes for the alcohol to evaporate. Stir in tomatoes and continue to cook for another 2-3 minutes.

4) Transfer beef and sauce into a slow cooker. Stir in broth and bay leaves. Cover and cook for 8-10 hours on low, or 4-6 hours on high.

5) Remove beef from the broth and transfer to a platter. Strain the braising liquid through a sieve. Discard the solids.

6) In a large skillet, heat remaining 2 Tbsp. oil over medium heat. Add mushrooms and cook for 4-5 minutes. Remove from skillet and set aside.

7) In the same skillet, add the strained braising liquid and return over medium heat. Simmer for 5 minutes. Add cooked mushrooms, diced tomatoes and heavy cream. Continue to cook for another 4-5 minutes. Toss with cooked tortellini. Serve topped with more diced tomatoes.

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