Rania's Recipes: Braised Short Ribs & Christmas Mulled Wine
If you're looking to spend more time with your family and less in the kitchen over the holidays, check out these two recipes from Rania Harris!
Braised Short Ribs
- 4 tablespoons olive oil
- 6 pounds boneless beef short ribs
- Salt and freshly ground black pepper
- 2 celery ribs, coarsely chopped
- 1 carrot, coarsely chopped
- 1 large onion, coarsely chopped
- 12 whole garlic cloves ~ peeled
- ½ cup tomato paste
- 5 fresh thyme sprigs
- 1 bay leaf
- 1 quart beef stock
- 2 cups red Zinfandel wine
Directions:
For the short ribs, preheat the oven to 325 degrees.
Heat 2 tablespoons of the olive oil in a large enameled cast iron casserole. Season the ribs with salt and pepper. Add half of the short ribs to the casserole and cook over moderately high heat until browned, about 6 minutes. Transfer the ribs to a plate. Repeat with the remaining oil and ribs.
Add the celery, carrot, onion and garlic cloves to the casserole and cook over moderate heat until softened, about 7 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the thyme sprigs and bay leaf and cook, stirring, for 2 minutes. Add the stock and wine and bring to a boil. Return the short ribs to the casserole, then cover and braise at 325 degrees for 1 hour. Drop heat to 250 degrees and cook for 3 more hours or until meat is tender. Remove ribs and strain liquid. Pour liquid back over ribs and let cool overnight in the refrigerator.
To serve, skim fat off liquid and reheat ribs in their juice. Remove from pan and reduce liquid by half.
Serve over mashed potatoes
Serves: 6
Christmas Mulled Wine
- 4 cups apple cider
- 1 (750-ml) bottle Cabernet Sauvignon
- ½ cup Kirsch (Cherry flavored brandy)
- ¼ cup honey
- 2 cinnamon sticks
- 1 orange, zested and juiced
- 4 whole cloves
- 3 star anise
- 2 slices peeled ginger
- 4 oranges, peeled, for garnish
Directions
Combine the cider, wine, Kirsch, honey, cinnamon sticks, zest, juice, cloves, star anise and ginger in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Strain mixture through a fine sieve lined with a cheesecloth into another pot and heat for a minute longer.
Serve in mugs garnished with orange peel.
Serves: 8 - 10
