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Mulled Wine Braised Short Ribs: 3-Hour Festive Feast

Mulled Wine Braised Short Ribs
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A rich and flavorful dish of beef short ribs slow-cooked in red wine and warm spices, perfect for a festive gathering.

Ingredients

Scale
  • 3 pounds beef short ribs
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 bottle (750ml) dry red wine (like Cabernet Sauvignon or Merlot)
  • 2 cups beef broth
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 whole star anise
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the short ribs generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove ribs from the pot and set aside.
  4. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
  5. Add the minced garlic and cook for 1 minute more until fragrant.
  6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce slightly for about 5 minutes.
  7. Return the short ribs to the pot. Add the beef broth, rosemary, thyme, bay leaves, cinnamon stick, and star anise. The liquid should come about two-thirds of the way up the ribs. Add more broth or water if needed.
  8. Bring the liquid to a simmer, then cover the pot tightly with a lid.
  9. Transfer the Dutch oven to the preheated oven and braise for 3-4 hours, or until the short ribs are fork-tender.
  10. Remove the short ribs from the pot. Skim off any excess fat from the braising liquid. You can strain the liquid and reduce it further on the stovetop for a thicker sauce, or serve as is.
  11. Return the short ribs to the sauce and serve hot.

Notes

  • For an extra festive touch, add a few strips of orange peel to the braising liquid.
  • If you don’t have fresh herbs, you can use 1 teaspoon each of dried rosemary and thyme.
  • Ensure the pot is well-covered to maintain moisture during braising.
  • This dish can be made a day ahead and reheated, allowing the flavors to meld further.

Nutrition

Find it online: https://afripaket.com/mulled-wine-braised-short-ribs-recipe/