Braised beef and tortellini
4 pounds bone-in beef short ribs, cut into 8 pieces
2 tablespoons olive oil, plus more if needed
1 large onion, diced
2 carrots, peeled and chopped
8 ounces mushrooms, sliced
4 garlic cloves, minced
3 tablespoons all-purpose flour
1 tablespoon balsamic vinegar
2 cups Marsala cooking wine
2 sprigs fresh rosemary, leaves picked and chopped
4 sprigs fresh thyme, leaves picked and chopped
2 bay leaves
2 cups beef broth, plus more if needed
1 (15-ounce) can diced tomatoes
3/4 cup heavy whipping cream
2 (9-ounce) packages fresh cheese tortellini, cooked according to package directions
Parmesan cheese, for sprinkling
Kosher salt and freshly ground black pepper, to taste
1 Preheat oven to 275 degrees F. Salt and pepper the short ribs. Using a large sauce pan over medium-high heat, heat the olive oil. Add the ribs, without crowding the pan, working in batches if necessary. Brown the ribs on all sides. Transfer ribs to a plate.
2 Add the onion, carrots and mushrooms, saute until onions are translucent. Add the garlic and saute until fragrant.
3 Sprinkle the onion mixture with flour and cook until golden brown, stirring frequently. Deglaze the pan with vinegar and Marsala, stirring with a wooden spoon, scraping up any browned bits on the bottom of the pan. Continue cooking, reducing liquid by half.
4 Return the meat to the pan with the basil, thyme, bay leaves, beef broth and tomatoes. Bring to a boil and cover pan with a lid.
5 Transfer pan to oven and cook until meat is tender, about 2 to 2 1/2 hours. Check during cooking process and add more broth if needed. Add cream the last half-hour. Season with salt and pepper, to taste.
6 To serve, spoon ribs and sauce over tortellini. Sprinkle with parmesan cheese. Serve any extra sauce on the side.
Makes 8 servings.
Nutrition information per serving: 541 calories, 46% calories from fat, 27 g fat, 13 g saturated fat, 112 mg cholesterol, 41 g carbohydrates, 30 g protein, 661 mg sodium, 3 g fiber
