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.
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
If I don’t have brandy or cognac what can I substitute it with ?
Sorry another question, if I am making this in a crockpot at what hour should I put the kale and cream in?
Hi Kristen,
I would add after the ribs have cooked for 6-8 hours:) I hope this helps! xx
Hi Kristen,
Apple cider would be a nice option for you! Please let me know if you try this recipe, I hope you love it! xx
Hi Tieghan,
Any advice for adapting this recipe for an end cut of wagyu NY roast? The recipe sounds so good! We bought a whole roast, but don’t want to cut where the muscles come together into steaks.
Much love and Merry Christmas!
Hi Tom,
Could you cut the roast into chunks? That would work nicely for you! I hope this helps! Merry Christmas! xx
I made this for my husband last night and he said it’s one of the best homemade meals he’s ever had. It was delicious and easy to prepare
Hi Ellen,
Happy Holidays!! Thanks a lot for making this recipe and your comment, so glad it turned out well! xx
My husband isn’t wild about kale. What would be a good substitute?
Spinach would be yummy! xT
These were super easy and oh so tasty. Put it in the oven and forget it. Made the house smell so good. Will definitely be making these again. Added a little salt though!
So happy you loved this recipe Robbie! Thanks for trying it out! xT
I don’t recommend this recipe: The instructions say different things when you scroll down and the cream curdled on me.
Braised Black Pepper Short Ribs.
This recipe turned out so amazing! I did have to tweak a few things. I didn’t have cognac or wine, so I used Brandy and a small amount of Grand Marnier. Also, I “spaced out” flouring the ribs, but it didn’t seem to matter — The “gravy” was creamy and absolutely delicious! I did not have kale so I substituted sautéed portobello mushrooms and carrots during the last half hour of braising. I served the ribs atop a mound of buttery mashed potatoes and with a side of green beans and boy, was it a hit! The best part was how fragrant and warm the house was while cooking on a chilly winter day. Thank you!!
Hi Deanna! Thank you SO much for the feedback on this recipe, it’s greatly appreciated and I’m so glad it turned out for you! It really is the best for a cozy winter day, huh? 🙂 xT
What mashed potato recipe would you recommend with this?
Hi Sam,
Here are some of my fave recipes:
https://www.halfbakedharvest.com/crockpot-cheesy-mashed-potatoes/
https://www.halfbakedharvest.com/make-ahead-roasted-garlic-mashed-potatoes/
https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/
I hope this helps! xx
My husband is not a fan of cream based recipes. Any other suggestions without using the heavy cream, or can I cut it to a 1/2 cup of cream? xoxo
Hi Michele,
You could certainly reduce the cream or use coconut cream. He might also like these recipes better:
https://www.halfbakedharvest.com/short-rib-bourguignon/
https://www.halfbakedharvest.com/pomegranate-braised-short-ribs/
https://www.halfbakedharvest.com/white-wine-braised-short-ribs/
I hope this helps! Happy Holidays! xxT
Would this work with just ground peppers and not peppercorn? Not a fan of peppercorns!
Hi Dianne! Yes, ground pepper will work great with this! xT
Can I use boneless short ribs? Want to feed 12+ at a potluck…
Hi Connie,
Totally, that will work nicely for you! I hope you love this recipe, please let me know if you give it a try! xx
Just a note- caramelization is not a protein reaction, it’s a carbohydrate reaction. You can caramelize sugar, but not meat. Browning of meat is another reaction called the Maillard reaction.
Love your recipes! I recently made hot chocolate marshmellow brownies. So good!
Thanks so much, Judy! Love to hear you enjoyed the brownies:) Happy Holidays! xT
Can this be done in the crockpot?
Hey Robin,
Sure, I would cook on low for 6-8 hours. Please let me know if you have any other questions! Happy Holidays! xT
Could you use boneless short ribs?
Hi Anne,
Totally, that would be just fine for you to do! I hope you love this recipe, please let me know if you give it a try! xx
The recipe doesn’t call for flour but in your post, you mentioned rubbing the ribs with flour. Which is correct? Thanks!
Hi Francine,
You can absolutely rub with flour, it will give the short ribs a nice crisp. I hope this helps! xx
Any way to make it alcohol free?
Hey Jojo,
Totally, you can use broth in place of the wine and apple cider would work nicely in place of the brandy. I hope this helps! xT
Any tips on searing first?
Hey Sofia,
Sure, you could totally sear the short ribs before doing anything else and then follow the recipe as written:) I hope this helps! Happy Holidays! xT
Would you season/flour the ribs then when you sear the ribs?
Sure, that would work nicely!
I was thinking the same thing. I would sear first. Thanks!
What would be a good alternate cut of beef?
Hi Robin,
Beef chuck would also be a great option. Please let me know if you have any other questions! xx