Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 lb bone-in beef short ribs (about 8 pieces)
- 2 tsp kosher salt, 1 tsp black pepper, 2 tbsp neutral oil
- 1 large onion, 2 carrots, 2 celery stalks, 4 garlic cloves
- 2 tbsp tomato paste, 1 tbsp all-purpose flour
- 2 1/2 cups dry red wine, 2 cups low-sodium beef broth
- Peel from 1 large orange (4 wide strips) + 2 tbsp fresh orange juice
- 8 whole cloves, 3 star anise, 2 cinnamon sticks, 8 peppercorns, 2 bay leaves, 4 thyme sprigs
- Polenta: 1 1/2 cups polenta, 4 cups water, 2 cups whole milk, 4 tbsp butter, 1 cup finely grated Parmesan, 1/4 cup heavy cream
- Chopped parsley and extra orange zest for garnish
Do This
- 1. Heat oven to 325°F. Pat ribs dry; season all over with salt and pepper.
- 2. Brown ribs in 2 tbsp oil in a Dutch oven until deeply caramelized; remove.
- 3. Sauté onion, carrot, celery; add garlic, tomato paste, flour. Deglaze with wine; add broth.
- 4. Add orange peel, cloves, star anise, cinnamon, peppercorns, bay, thyme. Return ribs; liquid halfway up.
- 5. Cover and braise in oven 2 1/2–3 hours until fork-tender.
- 6. During last 30 min, cook polenta in water and milk; finish with butter, Parmesan, cream.
- 7. Strain and reduce braising liquid to a glossy sauce; stir in 2 tbsp orange juice. Serve ribs over polenta; garnish.
Why You’ll Love This Recipe
- Holiday aromas in a main course: orange peel, clove, and star anise perfume a rich red-wine braise.
- Ultra-succulent short ribs meet creamy, cheesy Parmesan polenta for perfect comfort in a bowl.
- Mostly hands-off cooking in the oven; make the polenta while the ribs finish.
- Even better the next day—ideal for stress-free entertaining.
Grocery List
- Produce: 1 large onion, 2 carrots, 2 celery stalks, 4 garlic cloves, 1 large orange, fresh thyme, fresh parsley
- Dairy: Whole milk, unsalted butter, Parmesan cheese, heavy cream
- Pantry: Bone-in beef short ribs, dry red wine, low-sodium beef broth, tomato paste, all-purpose flour, kosher salt, black pepper, whole cloves, star anise pods, cinnamon sticks, whole black peppercorns, bay leaves, polenta (coarse cornmeal)
Full Ingredients
Mulled Wine–Braised Short Ribs
- 4 lb bone-in beef short ribs (about 8 English-cut pieces)
- 2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 2 tbsp neutral oil (canola or grapeseed)
- 1 large yellow onion, diced
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
- 2 tbsp tomato paste
- 1 tbsp all-purpose flour
- 2 1/2 cups dry red wine (such as Côtes du Rhône, Zinfandel, or Syrah)
- 2 cups low-sodium beef broth
- Peel from 1 large orange in 4 wide strips (avoid the bitter white pith)
- 3 whole star anise pods
- 8 whole cloves
- 2 cinnamon sticks
- 8 whole black peppercorns
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 tbsp fresh orange juice (to finish the sauce)
- Optional: 2 tbsp brandy for deeper mulled flavor
Creamy Parmesan Polenta
- 4 cups water
- 2 cups whole milk
- 1 1/2 cups coarse polenta (stone-ground cornmeal)
- 1 tsp kosher salt, plus more to taste
- 4 tbsp unsalted butter
- 1 cup finely grated Parmesan (about 2.5 oz/70 g)
- 1/4 cup heavy cream
- Freshly ground black pepper, to taste
To Finish & Serve
- Chopped fresh parsley
- Extra fine orange zest or thin strips of peel (optional garnish)
Step-by-Step Instructions
Step 1: Preheat and season the ribs
Heat the oven to 325°F (163°C). Pat the short ribs very dry with paper towels—this helps them brown well. Season all over with 2 tsp kosher salt and 1 tsp black pepper.
Step 2: Sear for deep flavor
Heat a large Dutch oven over medium-high. Add the oil. Working in 2 batches, sear the ribs on all sides until deeply browned, about 8–10 minutes per batch. Transfer browned ribs to a plate. Don’t rush this step; the fond (browned bits) on the bottom equals flavor.
Step 3: Build the mulled wine base
Add the onion, carrot, and celery to the pot. Cook over medium heat, stirring, until lightly softened and golden at the edges, 5–6 minutes. Stir in the garlic and tomato paste; cook 1 minute. Sprinkle in the flour and cook, stirring, 1 minute to remove the raw taste. Pour in the red wine (and optional brandy), scraping up the fond. Simmer 2–3 minutes to reduce slightly, then add the beef broth.
Add the orange peel, star anise, cloves, cinnamon sticks, peppercorns, bay leaves, and thyme. For easy removal, tie the whole spices in a cheesecloth sachet or place them in a large tea infuser.
Step 4: Braise low and slow
Return the ribs (and any juices) to the pot, meaty side down. Liquid should come about halfway up the ribs; add a splash more broth if needed. Bring to a gentle simmer, cover, and transfer to the oven. Braise 2 1/2 to 3 hours, turning the ribs once halfway, until fork-tender and nearly falling off the bone.
Step 5: Cook the Parmesan polenta
About 30 minutes before the ribs are done, bring the water and milk to a gentle simmer in a medium saucepan. Whisk in the polenta in a slow rain to prevent lumps. Add 1 tsp kosher salt. Cook over low heat, stirring frequently, until thick and creamy, 25–30 minutes (add splashes of hot water if it gets too thick). Off the heat, stir in the butter, Parmesan, and heavy cream. Season with black pepper and more salt to taste. Keep warm over very low heat, stirring occasionally.
Step 6: Reduce and finish the sauce
Transfer the ribs to a platter and tent with foil. Strain the braising liquid into a saucepan (discard solids and whole spices). Skim off excess fat with a spoon. Boil over medium-high heat until glossy and reduced by about one-third, 8–12 minutes. Stir in 2 tbsp fresh orange juice; taste and adjust with a pinch of salt and pepper.
Step 7: Plate and garnish
Spoon a generous bed of creamy polenta into warm shallow bowls. Nestle 1–2 short ribs on top. Ladle the mulled wine sauce over the ribs so it cascades into the polenta. Sprinkle with chopped parsley and a touch of fine orange zest or a thin orange peel twist for aroma. Serve hot.
Pro Tips
- Browning equals flavor: get a deep mahogany crust on the ribs before braising.
- Contain the spices: a cheesecloth sachet makes straining easy and avoids surprise cloves at the table.
- Make-ahead magic: braise a day in advance, chill, and remove the solidified fat before reheating for an even cleaner, richer sauce.
- Wine matters: choose a dry, fruit-forward red (not overly oaky). If it’s tasty in a glass, it will taste great in the pot.
- Polenta texture: keep it gently bubbling and stir often; thin with hot water if it stiffens while waiting to serve.
Variations
- Pressure cooker: After searing and building the braise in the pot, cook on High Pressure for 45 minutes; natural release 15 minutes. Reduce sauce on Sauté.
- Slow cooker: Sear ribs and build the wine mixture on the stovetop, then transfer to slow cooker and cook on Low 7–8 hours (or High 4–5 hours). Reduce liquid in a saucepan.
- Swap the base: Serve over buttery mashed potatoes or a creamy celery root mash instead of polenta.
Storage & Make-Ahead
Refrigerate short ribs and sauce (separately from polenta) in airtight containers for up to 4 days. Reheat gently on the stovetop until simmering. Polenta thickens as it stands; revive with hot water or milk while reheating. Freeze the ribs and sauce for up to 3 months; thaw overnight in the fridge before reheating. For entertaining, braise a day ahead, chill, remove fat, and rewarm while you make fresh polenta.
Nutrition (per serving)
Approximate: 900 calories; 40 g protein; 45 g carbohydrates; 55 g fat; 2 g fiber; 1,250 mg sodium. Values will vary based on ingredient brands and trimming.
