Osso Buco-Style Beef Short Ribs is a delicious recipe for family dinners around the table.
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5 from 2 votes

Osso Buco Style Beef Short Ribs

Beef short ribs and vegetables gently braised in Marsala wine and tomatoes until tender and succulent.
Prep Time45 mins
Cook Time4 hrs 30 mins
Total Time5 hrs 15 mins
Course: Main Course
Cuisine: Italian
Servings: 4 Servings
Calories: 650kcal
Author: Judy Purcell


  • 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


  • 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.


It is important to use dry Marsala wine for this recipe rather than sweet Marsala.


Calories: 650kcal | Carbohydrates: 53g | Protein: 35g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 955mg | Potassium: 1853mg | Fiber: 6g | Sugar: 15g | Vitamin A: 9380IU | Vitamin C: 59.3mg | Calcium: 136mg | Iron: 6.4mg