You’ve had chicken marsala, but you’ve never had creamy beef short rib marsala. At least like this, not the CarnalDish way. Our mouths have five basic tastes, and the umami taste (also known as savory) is one of my absolute favorite tastes to harp on. To me, it’s what makes comfort food comforting. That “I’ve been cooking all day” flavor, that reminds you of your grandma…that’s what this is, but elevated. If you decide to make this dish, I highly recommend you pair it with either creamy grits/polenta, mashed cauliflower, or mashed potatoes. That incredibly succulent marsala sauce clings to everything it lands on, and what better way to let it slide down your throat than on a bed of something starchy.  Because we’re on a low-carb keto diet, I whipped up a very quick roasted cauliflower mash to accompany this insanely divine marsala short ribs. I have made tons of short rib dishes (that I haven’t blogged, unfortunately), and this is hands down my favorite. It’s STUPID good. What’s crazy is that it has the nerve to taste even better the next day. Girl, what? When picking your short ribs, try to grab ones that are well-marbled and bone-in with a good amount of fat. I was grabbing packs from my local Wegmans when I realized that one pack lacked bones. Oh nah, we need that bone-in flavor. Fatty short ribs melt in your mouth like meat butter, so don’t even attempt to trim any off. Leave them alone.  Mushrooms Add Hella Flavor As for the mushrooms, we’re using a lot here, and for good reason. Mushrooms are just delicious, first of all. Second, they also enhance the meatiness of this dish in a very complimentary way. I urge you to be creative here and pick a bunch of different mushrooms for the roasting portion of this recipe. I prefer using quartered Cremini mushrooms for the actual braising liquid because they don’t disintegrate and turn into mush. They also give you a great bite after being braised for three hours. If you decide to slice them, make sure you slice them thick.  The method of browning the mushrooms before braising is simple and totally necessary. Mushrooms hold a lot of water, and we need to squeeze that water out via cooking. Once that liquid is released, they begin to brown beautifully and hold up as they braise. My point here is, don’t skip this step.  Girl, Anchovies?? I know some of you are going to see anchovy filets on the ingredient list and freak out. However what you don’t know is that they do not lend a fishy taste to the dish at all. Instead, they also enhance the savory components due to their own glutamates. Chef’s use them all the time in tomato-based dishes to achieve that same savory effect. Will your dish suffer if you don’t add them? No. But it won’t be as good as what I’m promising you. You’ve trusted me this far, keep going, I won’t steer you wrong. How to make Marsala Short Ribs   I cannot stress how insanely flavorful this is, because there are no words. These keto short ribs will make you sing all of the praise. You’ve gotta make this dish, immediately. Check out some other recipes: Cauliflower Mac and Cheese Sous Vide Garlic Crusted Boneless Prime Rib Garlic and Herb Butter Steak