Braised Black Pepper Short Ribs.

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:

Cranberry Beef Bourguignon

Smothered Chicken in Mushroom Wine Pan Sauce

Salsa Verde Chicken and Rice Tortilla Soup

Easy Spicy Baked Potato Soup

Lemony Garlic Chicken and Orzo Soup

Creamy Gnocchi Soup with Rosemary Bacon

Spicy Short Rib Peanut Ramen

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!