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Braised Black Pepper Short Ribs – the perfect cozy meal to serve to guests. Tender beef short ribs crusted in fresh black peppercorns then slow-cooked in cognac and wine with onions, garlic, and thyme. The beef caramelizes around the edges and falls right off the bone. A splash of cream at the end adds richness to the already delicious sauce. Enjoy these ribs with mashed potatoes or crusty bread for mopping up all that yummy sauce. We love that this meal is such an effortless dinner to create.
With less than a week until Christmas Eve, I can feel everyone’s excitement! The next few days are the best of the year. We’re all hustling to finish up last-minute holiday shopping, planning our holiday menu, wrapping things up at work, literally wrapping gifts, and getting ready to celebrate the holidays.
Soon, things will slow down, and hopefully, we’ll all settle into some relaxing days and nights spent with family and friends.
Our holiday dinners are always so special, but this year our holiday is going to look very different than most. This is the first year some of us will be divided between states and even countries!
Most of the family will be traveling, but some will be staying here in the US with their spouse’s families and joining later. It’s going to be different but still amazing!
This is usually the time when I’m looking for recipes like the one I’m sharing today. Easy to prepare, feeds a crowd, and, more importantly, is so delicious. Short ribs are my go-to when feeding family over the holidays. They always feel special and taste delicious!
I’ll be making these for everyone again tonight while we’re still together at home. It’s the perfect dish for these cold Colorado winter nights!
Here are the details
Ingredients
- bone-in beef short ribs
- flour
- black pepper
- onions
- garlic
- fresh thyme
- cognac or brandy
- marsala wine, white wine, or broth – I use marsala
- salted butter
- fresh sage
Special Tools
All this recipe requires is your favorite oven-safe Dutch oven. Or use the crockpot!
Steps
Step 1: the beef
Use a nice cut of bone-in beef short ribs. Arrange the meat in a Dutch oven or crockpot.
While I love using the crockpot, I decided to slow-braise the short ribs and then get them crispy in the oven once cooked. But again, this recipe is great either way.
Season with a lot of fresh crushed black peppercorns, then rub all over with flour.
Step 2: add the remaining ingredients
Next, everything else goes into the pot. This is the most un-fancy dish to make! Just layer the ingredients.
Layer the onions and garlic, and add the fresh thyme. Pour the brandy/cognac and wine over the short ribs, then add water.
Step 3: roast
Now, cover the Dutch oven and roast for 3 hours until the meat on the short ribs falls off the bones and is easily shreddable.
The next step is to remove the lid and pour over a whole cup of cream. This is classic in any au Poivre style recipe (usually beef tenderloin covered in black peppercorns). It makes the most delicious wine and cream based sauce.
Now add kale. I use kale because it holds up nicely while cooking. Return the ribs to the oven and let them get crispy.
Step 4: discard the bones
Pull the bones away from the rib meat and toss the meat into the sauce.
Step 5: serve
The last step is to crisp up the sage in butter. Then pour the butter and sage over the short ribs and add sea salt.
I love serving these braised peppered ribs over mashed potatoes or with bread. It’s just another way to enjoy the yummy sauce!
These ribs are the perfect fancy, but not so fancy, holiday dinner!
Looking for more holiday dinners, these are favorites:
Smothered Chicken in Mushroom Wine Pan Sauce
Salsa Verde Chicken and Rice Tortilla Soup
Lemony Garlic Chicken and Orzo Soup
Creamy Gnocchi Soup with Rosemary Bacon
Lastly, if you make this Braised Black Pepper Marsala Short Ribs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Marsala Short Ribs
Servings: 6
Calories Per Serving: 772 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 5 pounds bone-in beef short ribs
- black pepper
- 1 yellow onions thinly sliced
- 6 cloves garlic, chopped
- 1/2 cup cognac or brandy
- 1 cup marsala wine, white wine, or broth
- 1 tablespoon fresh thyme
- 1 cup heavy cream
- 1 cup chopped kale (optional)
- 2 tablespoons salted butter
- 8 fresh sage leaves
Instructions
- 1. Preheat the oven to 325° F.2. In a large, oven-safe, brasier, season the short ribs with pepper. Add the onions, garlic, and thyme. Pour over brandy, wine, and 1/2 cup water. Cover and roast for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone.3. Crank the heat on the oven to 400° F. Remove the lid. Drain any excess grease away from the sauce. Add the cream, kale, and butter. Return to the oven for 15-20 minutes until the ribs are caramelized.4. In a skillet, cook the sage in butter until fried. 5. Serve the ribs and sauce over potatoes or with bread. Top with sage. Enjoy!
This post was originally published on December 18, 2024
If I want to make half of the amount of short ribs should I also cut the liquid amounts that make the sauce in half?
Hey Cristina,
You bet, you can go ahead and cut the entire recipe in half. Please let me know if you have any other questions! xx
Hi Tieghan
I couldn’t find short ribs so got a pot roast instead!! Am I am able to use the ingredients from this rib recipe on the pot roast?
Thank you and always loving your recipes!
Hey Renee,
Totally, that would work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xT
I have boneless pork ribs, can I use that instead of beef?
Hey Amy,
Sure, that will work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xT
Hi Tieghan,
I was wondering if I could omit the cream, and substitute for beef broth? My husband does not like cream based sauces. Thanks so much.
Hi Michele,
Sure, I don’t see why that wouldn’t work for you! I hope you love this recipe, please let me know if you give it a try! xT
I made these last night and served them over grits and they were delicious! I did add about 3/4 c. beef broth to the pot about 8 minutes after I raised the temperature to 400 degrees. This made them a little saucier.
Hey Denise,
Happy Friday!! I appreciate you giving this recipe a try and your comment, so glad to hear it turned out nicely for you! xxT
The instructions that are part of the recipe are not at all the same as the instruction in the body of the recipe. For example, there’s no flour at all in your list of ingredients but you mention it in the body. It says add the butter to pot at the end when in reality it is meant for the sage. Very confusing!!
Hi! Love your recipes. Could I substitute coconut cream instead of heavy cream in the Marsala Short Ribs recipe?
Thanks,
Heidi
Thanks so much, Heidi! Totally, that will work nicely for you:) I hope you love the recipe! xT
Very nice dish for a cold winter night. Lots of flavour and an easy recipe to make. As I like to say, “So easy that even a husband can make it!” This is a great dish for company! Will definitely make it again!
Hi Tim,
Fantastic! I’m so glad you enjoyed this recipe and appreciate you making it! Have a great week! xxT
Hi,
I was wondering how long you would cook it in a crockpot for and at what temperature?
Thanks
Sandra
Hi Sandra,
I would do 6-8 hours on low. Please let me know if you have any other questions! xT
Hi! I am making this now, up top the recipe says to add flour when adding pepper, but I did not see it below in the instructions. Which is the correct way? Thanks!
Hi Erica,
You can add some flour with the pepper. I hope you love this recipe, please let me know if you give it a try! xx
The absolute best recipe! We made this for Christmas dinner and it was the most delicious fall off the bone short rib, amazing flavors, rich but also bright. We left out the kale just bc we eat it all the time. It was not time consuming to prepare (no searing of meat etc), yet delivered the special dish feeling! Highly recommend this recipe.
Thank you so much, Sam! I am so glad to hear this dish was such a hit with your family. Thanks for making it! Happy New Year! xx
Could you sear the meat before placing them in the crock pot? Can you please advise time and temps for the crock pot as well. Thank you.
Hi Magan,
Sure, that would work well for you! I would cook for 6-8 hours on low in the crockpot. Please let me know if you have any other questions! xx
Made about 25# of our organic beef short ribs for the family Christmas dinner. Everyone loved it and it was delicious. Thanks for sharing the recipe.
Thanks so much, Kevin! So glad to hear this recipe turned out well for you, I appreciate you making it! Happy Holidays! xx
How do you modify this for an instant pot?
Hi Danielle,
I have never tested this recipe in the instant pot, but I would do at least 60 minutes on high pressure. I hope this helps! xx
This recipe was amazing! I made it for Christmas Eve dinner and it was a hit. I ended up with 5lbs of boneless short ribs and it still worked really well. Thanks, Tieghan!
Hi Chelsea,
Wonderful! I’m so glad this recipe turned out nicely for you, thanks for making it! Merry Christmas!!🎄🎁☃️