Osso Buco Style Beef Short Ribs and Mashed Cauliflower
Succulent beef short ribs and tender vegetables gently braised in Marsala is worth every minute of oven time. Osso Buco Style Beef Short Ribs served over a low-carb side of Mashed Cauliflower is amazing guest-worthy comfort food.
Oh, and if you happen to have leftovers, you’ve got a delicious head start in making Beef and Vegetable Soup.
Want to make it look just like the photos? Check out this Roasted Asparagus Recipe for an additional side dish.
Restaurant magic at home.
We first tried beef short ribs, osso buco style, at one of our favorite restaurants, Paravicini’s Italian Bistro. It was one of the best Italian dinners we have had.
We asked how it was prepared because my husband suggested I try to make it at home (no pressure, right?!). Owner, Franco Pisani, shared that time was the secret—it must be cooked low and slow 4-6 hours, he said.
Unfortunately, the exact recipe was not forthcoming and most osso buco recipes suggest only 2 to 2 1/2 hours, so I had to wing-it.
The classic recipe is made with veal shank, but I took a more economical approach with a mix of bone-in and boneless beef short ribs to recreate the magic we experienced at the restaurant.
As it turned out, Mr. Pisani was right—low and slow delivers braised beef perfection, so don’t get in a hurry.
Do you love hearing Italian? Listen how to pronounce osso buco here.
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PinDescription
Beef short ribs and vegetables gently braised in Marsala wine and tomatoes until tender and succulent.
Ingredients
- 8 pieces beef short ribs — bone-in and boneless mix
- 3 tablespoons flour — use sweet rice flour for gluten-free
- Salt & freshly ground pepper
- 2 tablespoons olive oil — plus more, as needed
- 2 tablespoons butter
- 1 whole onion — diced
- 3 ribs celery — diced
- 3 large carrots — cut into 1/2″ discs
- 1 pound crimini mushrooms — thick sliced
- 1 medium red pepper — chopped
- 6 cloves garlic — minced
- 2 whole bay leaves
- 3 tablespoons fresh Italian parsley — finely chopped
- 6 sprigs fresh thyme — leaves and stems
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 cup dry Marsala wine
- 2 cups organic beef stock (homemade is ideal)
- 14 ounces stewed tomatoes — Lucini San Marzano — crushed by hand, with juices
- 1/2 cup Israeli couscous (optional) — uncooked — for gluten-free use Streit’s GF Israeli Couscous
Instructions
- Position oven rack low in the oven, heat oven to 300°. Trim beef ribs of excess outer fat, careful to leave meat attached to the bone. Dry meat with paper towels, sprinkle with salt and pepper, and dust lightly with flour on all sides.
- In a large Dutch oven or oven safe pot with a secure lid, heat the butter over med heat. Sear the ribs on all sides, adding more olive oil as needed. Reserve browned ribs on a platter.
- Add onion, celery, carrots, mushrooms, red pepper, and garlic to the pot and cook until softened. Season with salt and pepper. Stir in the bay leaves, thyme, and parsley. Raise the heat and add the wine to deglaze the pan. Return the ribs to the pot and add the stock, and tomatoes. Stir to incorporate and make sure the meat is mostly covered. Bring it to a simmer, and drizzle with a little olive oil. Secure a lid on the pot and place in the preheated oven; cook for 4-41/2 hours.
- Optional: Once ribs are fall-apart tender, remove from the oven and turn oven off. If desired, carefully skim any pools of fat on the top with a spoon and discard. Taste and add more salt and pepper, as needed. Stir-in couscous, replace lid and return to the oven (still off), for 10-15 minutes.
- Serve over Mashed Cauliflower (as shown) with a side of skillet-seared asparagus.
Notes
It is important to use dry Marsala wine for this recipe rather than sweet Marsala.
Description
Cauliflower mashed until creamy with a pat of butter as a delicious low-carb replacement for mashed potatoes.
Ingredients
- 1 tablespoon coconut oil
- 1 head cauliflower — (about 2 pounds) chopped into small 1/4-inch slices
- 1 clove garlic — sliced thin
- 1/4 cup Parmesan cheese — grated
- 2 ounces cream cheese
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons warmed milk — if needed, to thin
- Butter — for garnish
Instructions
- Heat oil in a skillet over medium heat, add cauliflower and cook, stirring occassionally for 10-12 minutes. Add the garlic, cover the pan and continue to cook 2-3 more minutes, or until cauliflower is completely tender.
- Transfer the cauliflower to a food processor and blend until smooth. Scrape down the sides and add the Parmesan, cream cheese, salt, and black pepper. Continue to blend until smooth, adding the warm milk to thin, if needed. Transfer to a serving bowl, garnish with butter and serve.
Just in case you have a few morsels left over, follow-up with a pot of Roast Beef & Vegetable Soup!
More beef and side dish recipes we think you’ll like:
Beef Pot Roast
Beef Stroganoff with Jovial Gluten-Free Egg Pasta
Scampi-Style Steak & Scallops with Roasted Asparagus: Romantic Dinner Recipe for Two
Beef Curry: Massaman Style
Roasted Brussels Sprouts with Roasted Garlic Aioli
Roasted Asparagus with Caramelized Onions & Blue Cheese
Vegetable Tian: Classic Gratin Comfort
Tuscan Roasted Broccoli
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Wow. I love short ribs but can never get them to be really tender. This sounds like a good way to try. Thanks so much for the post!I will try this soon.
Let me know how it turns out for you 🙂
Oh My meaty goodness! LOL. Cant wait to try this one 🙂
Wow if thats one of the best Italian dinners you had then this will soon be served at my dinner table.
Looks like one more way to please my guys with beef AND get some veggies in too! Thanks
I like your site very much. Is there any way we can save your recipes? Thanks, Linda
Hi Linda, thanks for stopping by 🙂 You are welcome to use the print icon at the bottom of each post, or you might check out Recipe Fox on Mozilla which allows you to capture on-line recipes into MasterCook and other programs. Or you can wait for the published cookbook which I am currently working on 😉 — iIf you subscribe to my blog you’ll receive info when it is available. The recipes are always here when you need them too, stop by any time!
I can’t wait to try this. I just have to wait to get the cremini mushrooms and red pepper. I know how it is to feel like you stick gold with a great recipe. thanks for sharing this.
Let me know how it turns out for you–it is a family favorite for us, has even replaced pot roast!
Oh my! This came out so good. I only had the korean kind of short ribs with the little bones. Other then that, I followed the recipe It was FANTASTIC! I’m sold on cream ini mushrooms.. and I love love Israeli couscous. This is on my list from now on. Thank you!
Kuby, thanks so much for taking the time to let me know how it turned out for you! I am so pleased you liked it, it is one of our favorites–It makes my heart happy to share good food. 🙂
This short rib dish was out of this world. With the cost of veal shank these days, you introduced the marvelous flavors and tastes that make the beef short rib a 5 Star entree. The whole family loved it. Thank You Judy.
Bruce, thank you so much for taking time to comment, it means a lot. So glad to hear your family enjoyed this recipe, it is truly a favorite of ours and I am happy to share it. 😀
What a delicious looking Osso Bucco! This one would definitely be worth the 4 to 5 hour wait!
It’s incredible what hours of slow cooking does to meat, this recipe is definitely a keeper!
Yes, so true! Thanks so much for stopping by and taking the time to say hello. 🙂
The recipe looks awesome and I’m going to do it tomorrow. I have a quick question. When I make something I have never tried before I don’t change the recipe the first time but…….. my wife doesn’t like couscous (I wanted to use it lol). While I know it’s optional, would it change the flavor too much if I used some corn instead? Fresh corn of course.
I hope I’m not too late with my reply to your question. I don’t think I would use corn because it may sweeten the final outcome too much. However, because of the amount of sauce this recipe produces, I do recommend maybe a side of mashed potatoes or a small shaped pasta to serve the sauce over. The reason why I use the Israeli couscous (pasta pearls) is because it absorbs some of the juices, which is nice, but otherwise doesn’t change the flavors. A small amount of quick-cooking (under 6 minutes) pasta could also work.
I hope this helps. Please let me know how you like the recipe, feedback is always so helpful.
Thank you for the quick reply. Had an emergency and didn’t get to make it until last night. I was afraid the corn would make it too sweet so thanks for the confirmation. I prevailed and made it with the Israeli cous cous after all 😀
Since i had never had Osso Buco before I didn’t know what to expect, it was amazing. I had more meat than I thought with more bones so maybe I should have increased the liquid amounts but I didn’t. Given the extra bones and therefore marrow, the resulting broth was very thick and succulent.
Thank you for the recipe. I have your site book marked now. Can’t wait to try other recipes.
I am delighted you enjoyed the Osso Buco, it really is a succulent sauce and I’m sure the extra marrow made it that much better. Thank you for taking the time to return and provide feedback, it is so helpful and I love hearing from readers!
My hubby and I made this yesterday doing we hope the last snow storm of the season. It is so wonderfully good. A huge hit with the family. We had more ribs than called for however just used a larger roaster. Thanks this is a keeper.
Hi Candy, I am so pleased you liked it as much as we do, that is always so good to hear. 🙂 Thanks for taking the time to let me know, the feedback is so helpful. Have a wonderful week and enjoy the leftovers–it’s even better the next day!
Great update of a wonderful recipe! Using short ribs is such a good idea. Might be fun to try pork shanks, too — I’ve never made that, but have seen in on menus. Happy New Year!
Love short ribs, love osso buco so I know I would enjoy your meal.
Absolutely sensational meal Judy! Will definitely make this for Pete when he is next home.
Have a beautiful week.
🙂 Mandy xo
I recently used short ribs to prepare a mole chile, Judy, and they were wonderful. Had I known that this recipe was in the works, I would have held onto them a little longer. Your dish sounds wonderful! I cannot wait to give it a try. The idea of something braising in the oven all of Sunday afternoon is so very appealing!
★★★★★