Braised Beef and Tortelloni Recipe

This braised beef and tortelloni recipe is the kind of dish that fills your kitchen with serious smells — tender short ribs, marsala wine, mushrooms, and cheesy tortelloni all come together in a rich, slow-simmered sauce. It takes a few hours, yeah, but most of it’s hands-off. Cozy, hearty, and not something you’ll forget.

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Quick Summary

• Prep time: 1 hour
• Cook time: 2½ hours
• Flavor: deep, savory, slightly sweet
• Great for: slow Sundays, fancy-feeling dinners, impressing someone (even if it’s yourself)

Why I Like This Recipe

I only make this when I’m in that “okay, I’m gonna really cook today” mood. And yeah, it’s a bit of a process — searing, braising, layering flavors — but dang, it’s worth every step. The beef melts, the wine sauce is ridiculous, and tossing it with cheesy tortelloni just… finishes it off. You eat this and forget you’re at home.

Ingredients

• 3–4 lbs bone-in short ribs
• 1 tsp kosher salt
• ½ tsp ground black pepper
• 3 tbsp olive oil
• 1 cup sweet onion (Vidalia if possible), diced
• ¼ cup fresh basil, chopped (+ more for garnish)
• 1 cup real marsala wine (not the cooking kind)
• 1½ cups beef stock
• 1 cup water
• 1 bay leaf
• 2 large portabella mushroom caps (cleaned + chopped)
• 2 plum tomatoes, cut into 8 pieces
• 1 tbsp balsamic vinegar
• 2 tbsp butter
• 3 tbsp all-purpose flour
• ¼ cup heavy cream
• 1 (20 oz) package Asiago-filled fresh tortelloni

How To Make Braised Beef and Tortelloni

1. Sear the beef: Preheat oven to 375°F. Season ribs all over with salt and pepper. Heat oil in a Dutch oven, sear ribs on all sides (takes about 2–3 mins per side). Remove from pan.
2. Build the base: Drain excess fat, leaving about 2 tbsp in the pot. Sauté onions for 3 mins, add basil, then pour in marsala wine. Let it reduce by half.
3. Braise it: Add beef stock, water, bay leaf, and ribs back in. Liquid won’t cover the meat — that’s fine. Cover and put in the oven for 2 hours.
4. Cook the mushrooms + tomatoes: In a skillet, heat 2 tbsp of reserved beef fat. Sauté mushrooms for 5–6 mins. Add tomatoes + balsamic vinegar. Cook 1–2 more mins. Set aside.
5. Shred beef: Pull the pot out after 2 hours. Use tongs to remove the ribs. Bones should slide right off. Cut the meat into slices, trim the fat.
6. Thicken the sauce: Melt butter in a small pan. Stir in flour and cook 3 mins. Bring the pot’s braising liquid to a simmer, whisk in the butter/flour mix. Once it thickens, add heavy cream.
7. Final steps: Add sliced beef, mushrooms, and tomatoes into the sauce. Cook tortelloni per package instructions, then toss it with a bit of the finished sauce. Plate the tortelloni and spoon the beef and sauce over top. Garnish with basil.

Tips for Success

• Use real marsala wine — it makes a big difference
• Sear the ribs well, don’t rush it — that’s flavor
• Fresh tortelloni works best, cooks faster and holds the sauce
• Don’t skip the basil at the end — brightens up all that richness
• This dish gets better the longer it rests… leftovers = gold

Storage and Reheating

• Fridge: Store everything in an airtight container for up to 3 days. Sauce might thicken more overnight (in a good way).
• Freezer: You can freeze the beef + sauce, just not the tortelloni. Reheat gently on the stove with a splash of water or broth.
• Microwave: It works, but try stovetop if you’ve got time. Low heat, lid on.

Frequently Asked Questions

• Can I use boneless short ribs?
  Sure. You’ll need a bit more weight (since no bones), and it’ll still turn out tender.
• Do I really need marsala wine?
  Yes. And no, the supermarket “cooking wine” version doesn’t count. Look for the real stuff — dry or sweet both work.
• Can I use regular pasta instead of tortelloni?
  You can, but it hits different with stuffed pasta. Cheese + rich sauce = next level.
• What kind of mushrooms work best?
  Portabella’s ideal, but baby bellas or even creminis will do the trick.
• How far ahead can I make this?
  Make the beef/sauce the day before and store it in the fridge. Reheat it while you boil fresh pasta — even better on day two.

Common Mistakes and How to Dodge Them

• Using the wrong wine: Marsala drinking wine gives depth — the cooking kind is overly salty and flat. If you’re not sure, ask at the wine shop.
• Skipping the sear: Don’t. That golden crust = major flavor in the final sauce. Even if you’re lazy, do it.
• Not trimming the beef after braising: Yes, it’s annoying. But get rid of the gristle or your sauce will have weird chewy bits.
• Overcooking the tortelloni: Fresh pasta cooks fast. Like 6–7 mins tops. Don’t walk away.
• Adding cream too early: If you boil it, it could split. Always stir it in at the end after thickening the sauce.

Nutrition Facts (Per Serving)

• Calories: 745 kcal
• Total Fat: 43g
• Saturated Fat: 18g
• Cholesterol: 155mg
• Sodium: 520mg
• Potassium: 624mg
• Total Carbohydrate: 48g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 38g