Next Post
Honey Butter Soft Pretzel Candy Canes.
This post may contain affiliate links, please see our privacy policy for details.
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
Hi!
Can they be made ahead of time?
Hey Tamara,
Totally, that will work nicely for you! I hope you love this recipe!
Hi Tieghan!
This recipe looks amazing! I try not to combine iron source foods with calcium foods, could I skip the cream or use a substitute? If a substitute, what would you suggest?
Hi Preeti,
You could use a non-dairy milk that you enjoy.
Please let me know if you have any other questions, I hope you love this dish!
The sauce for this dish is the star. Instead of using wine I tried a dry sherry and also substituted the brandy for beef broth. Both did not disappoint the flavor. This was the perfect comfort food for an incredibly cold day. Will definitely make again, thank you for sharing.
Hey Jenn,
Happy Monday! I love to hear this recipe turned out well for you! Thanks for making it:)
Happy Holidays!
Can’t wait to try this! What veggie side dish would you recomment to serve with this?
Thanks so much, Tara! Here are some recipes you might enjoy:
https://fett-weg.today/make-ahead-thanksgiving-salad/%3C/a%3E%3Cbr /> https://fett-weg.today/cheesy-mashed-potato-casserole/%3C/a%3E%3Cbr /> https://fett-weg.today/oasted-honeynut-squash/%3C/a%3E%3Cbr /> https://fett-weg.today/brussels-sprout-candied-bacon-salad/%3C/a%3E%3Cbr /> https://fett-weg.today/balsamic-parmesan-brussels-sprouts/%3C/a%3E%3Cbr /> https://fett-weg.today/kale-bacon-salad/%3C/a%3E%3C/p%3E
Please let me know if you have any other questions!
Scrumptious recipe. And so easy to make for a couple or a crowd.
Hey Diane,
Fantastic! Thanks for making this recipe, I’m so glad it was enjoyed! Happy Sunday!
Can you use a Dutch oven? If so do you recommend doing anything differently?
Hi there,
Yes, a dutch oven is great to use for this recipe. Please let me know if you have any other questions!
Do you think this could be made in the crock pot? I think the meat would be fine, but what about the sauce? How would you suggest to do this?
Hey Meghan,
Sure, I don’t see why not! I would cook on low for 6-8 hours and then I would crank the heat to high for the sauce. Let me know how this recipe turns out! xx
Hi! Do you toss the kale on top of the ribs or rearrange so the ribs are on top? Thank you!
I place the kale over the ribs:)
Would cooking time be the same if I’m using short rib without the bone?
Hi Kate! I would decrease the cook time by 20-30 mins, and just check on it around then to make sure it doesn’t get dried out! It might cook faster without the bone in! Enjoy! 🙂 xT
What would the directions be for the instant pot?
Hi Leah,
I would do at least 60 minutes on high pressure. I hope you love this recipe, please let me know if you give it a try!
Making tomorrow for dinner party -I see flour mentioned once at top of recipe- but not again.. do you flour ribs prior to browning ?
Hi Julie,
You do not need to coat in flour:) I hope you love this recipe, please let me know how it turns out for you! xx
Ok thank you!
This recipe is outstanding! I made it for my friends a month ago and they were in LOVE! One of my friends went to Aspen and ordered short ribs, well needless to say she called and said her life is now ruined for all other short rib dishes…OUTSTANDING. Thank you for sharing Tieghan.
Hey Jennifer,
Wonderful!! Thanks so much for making this recipe, so glad to hear it turned out nicely for you! Have the best weekend:)
If I am doubling this recipe, cooking 10 pounds, do I need to increase the length of cooking time?
Hi Kirsten,
Definitely. Are you doing this all in one pot? I would really be sure you have enough room to handle all of the ingredients, otherwise I would do 2 batches. I hope this helps! xx
Two pots that both fit in the oven together! How much time would you estimated?
Perfect!! I would do 5 hours:)
Do you use dry Marsala or sweet Marsala in this?
Hi Kyra,
I like to use a dry marsala for this recipe:) Please let me know if you have any other questions! xx