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.

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.

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.

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.

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.

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.

Plate the ribs on a warmed dish, spoon garlic butter rosemary sauce over the top, and garnish with fresh parsley for brightness.