There’s something truly comforting about tender pork short ribs bathed in a rich garlic butter sauce with fragrant rosemary. This dish feels like a warm hug on a plate—golden, savory, and absolutely satisfying. It’s the type of meal you make when you want to impress friends without spending hours at the stove, or when you crave a comforting dinner that elevates everyday ingredients. Whether you’ve tried a boneless short ribs recipe before or you’re more familiar with beef short ribs crock pot dishes, these pork rib recipes offer a delightful twist. The garlic butter and rosemary marry perfectly with the meat, creating a succulent, flavorful experience that’s truly special.
Garlic Butter Rosemary Pork Ribs
Prep Time 20 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Main Course
Cuisine American, French, Italian
Large heavy-bottomed skillet or Dutch oven for perfect sear
Tongs essential for turning ribs
Wooden spoon or silicone spatula to stir without scratching your cookware
Measuring cups and spoons
Knife and Cutting Board
Lid to cover ribs during simmering
- 2 lbs pork short ribs – bone-in preferred for maximum flavor
- 4 Tbsp unsalted butter
- 2 Tbsp olive oil
- 8 garlic cloves finely minced
- 3 –4 sprigs fresh rosemary leaves stripped and chopped
- 1 medium shallot finely diced
- ½ cup dry white wine or stock as substitute
- 1 cup low-sodium chicken stock
- 1 Tbsp Dijon mustard
- ½ tsp smoked paprika optional, for depth
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
Prepare the short ribs
Pat the pork short ribs dry with paper towels. Generously season on all sides with salt, pepper, and a sprinkle of smoked paprika for depth. Ensuring the meat is well-dried before searing helps you achieve that lovely crust.
Brown the ribs
Heat olive oil in your skillet or Dutch oven over medium-high heat until shimmering. Add the ribs in a single layer, making sure not to overcrowd the pan—brown on all sides until deep golden, about 3–4 minutes per side. Use tongs to rotate and sear evenly. Transfer ribs to a plate.
Build the garlic butter sauce
Reduce heat to medium. Add butter and let it melt, then toss in minced garlic and shallot. Sauté until fragrant—about 1–2 minutes—taking care not to burn the garlic. Stir in chopped rosemary and smoked paprika for an aromatic punch.
Deglaze and develop the sauce
Pour in white wine to deglaze the pan, scraping up browned bits from the bottom; allow it to reduce by half, about 3 minutes. Then pour in chicken stock, stirring in Dijon mustard to marry flavors.
Simmer the ribs
Return the browned ribs and any accumulated juices to the pan. Nestle them into the sauce, reduce heat to low, cover, and simmer gently for about 1 hour. This slow cooking makes the pork fall-off-the-bone tender.
Finish the dish
After an hour, lift the lid; if the sauce looks thin, remove ribs and simmer uncovered for 5–10 minutes to concentrate flavor. Once it reduces, taste and adjust seasoning if needed.
Serve and garnish
Plate the ribs on a warmed dish, spoon garlic butter rosemary sauce over the top, and garnish with fresh parsley for brightness.
Pairings
To showcase your garlic butter pork short ribs with rosemary, consider serving with:
- Creamy mashed potatoes – the sauce naturally soaks into them, creating a comforting blend.
- Roasted root vegetables – carrots, parsnips, and beets roasted with thyme complement the earthy rosemary.
- Steamed green beans or garlic sautéed spinach – provide a fresh and lightly seasoned contrast.
- Crusty bread – perfect for mopping up every last drop of garlic butter sauce.
- A robust red wine like Shiraz or Tempranillo enhances the savory richness; for white wine lovers, a full-bodied Chardonnay works beautifully.
FAQs
1. What kind of pork short ribs should I use?
Bone-in pork short ribs are highly recommended for their marrow-rich depth of flavor, but boneless versions work too if you prefer ease of eating. For this dish, bone-in short ribs create the most succulent result.
2. Can I use a slow cooker or crockpot?
Absolutely! This garlic butter pork ribs recipe adapts well into a crockpot pork short ribs or short ribs slow cooker method. After searing meat and aromatics, transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4. Finish with a quick reduction on the stove if needed.
3. How does this compare to beef short ribs recipes?
While beef ribs (like a boneless short ribs recipe, beef chuck short ribs recipes, or beef short ribs crock pot) offer a hearty, beefy flavor, pork ribs are lighter and sweeter. This garlic butter and rosemary version leans into pork’s delicate taste while delivering depth—it’s more refined than a traditional BBQ short ribs but just as satisfying.
4. Can I bake the ribs in the oven instead?
Yes! After searing, transfer the ribs and sauce to an oven-safe dish, cover, and bake at 325 °F for about 1½ hours until soft. This aligns with a baked short ribs recipe ovens approach, and finishing the sauce on the stovetop gives it that silky sauce consistency.
5. Are there vegetarian swaps?
If someone prefers non-meat dishes: mushrooms, especially meaty varieties like oyster or king trumpet, can mimic the texture and absorb this sauce beautifully. Sauté them first, then follow the same garlic butter rosemary path.
