25-Min Garlic Butter Beef Ribs
Tender beef short ribs glazed in garlicky butter and white wine, finished with a bright lime squeeze. Brazilian-inspired, skillet-quick, zero slow-cooker wait.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 lbs beef short ribs (about 1.5 lbs, cut into 3-inch pieces)
- 3 tbsp butter
- 6 cloves garlic cloves, sliced
- ½ cup dry white wine (or chicken broth)
- 1 whole lime, halved
- 1 whole bay leaf
- ¼ cup fresh cilantro, chopped (optional garnish)
Instructions
- 1
Pat ribs dry with paper towels. Season generously with salt and black pepper on all sides.
- 2
Heat 1 tbsp butter in a heavy skillet over medium-high until it foams, about 90 seconds.
- 3
Sear ribs 2 minutes per side without moving — they should be golden brown and caramelized.
- 4
Remove ribs to a plate. Add remaining 2 tbsp butter and garlic to the skillet, stirring until fragrant, 45 seconds.
- 5
Pour wine around the pan, scraping up browned bits. Return ribs, add bay leaf, and simmer uncovered 10 minutes.
- 6
Squeeze lime over the top. Taste and adjust salt. Serve hot with cilantro if desired.
Tools you’ll need
- 12-inch heavy-bottomed skillet (cast iron or stainless preferred)
- paper towels
- tongs
- wooden spoon
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