Woden Mead

Special Reserve Braised Short Ribs

Slow-cooked, rich, and deeply savoury.

This slow-braised short rib dish is built for depth. Woden Special Reserve Mead brings gentle honeyed richness and a rounded finish to the sauce, working through red wine, stock, herbs, and slow-cooked beef until everything turns dark, glossy, and deeply comforting. It is the sort of dish that feels considered from the first forkful to the last.

Serves4
Prep20 mins
Cook3 hrs 30 mins
DifficultyMedium

Ingredients

For the short ribs

  • 4 beef short ribs
  • 1 tbsp plain flour
  • Salt and black pepper
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 3 garlic cloves, crushed
  • 250ml Woden Special Reserve Mead
  • 250ml red wine
  • 500ml beef stock
  • 2 tbsp tomato purée
  • 2 tsp honey
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves

To finish the sauce

  • 1 tbsp unsalted butter, optional
  • Salt and black pepper, to taste

To serve

  • Creamy mashed potatoes
  • Buttered greens or roasted root vegetables
  • Fresh thyme, optional, for garnish

Featured Mead

Woden Special Reserve Mead bottle

Woden Special Reserve Mead

Fuller, darker, and more rounded, Special Reserve brings quiet depth to slow-cooked dishes, adding richness without overpowering the meat.

Shop Special Reserve Mead

From pan to plate

Braised short ribs served on mashed potato
Prep
  • Preheat the oven to 160°C.
  • Pat the short ribs dry and season well with salt and black pepper.
  • Dust lightly with the flour.
  • Dice the onion, carrots, and celery.
  • Crush the garlic cloves.
  • Measure out the mead, red wine, and stock so everything is ready before you start browning.
Cook
  • Heat the olive oil in a large ovenproof casserole over a medium-high heat.
  • Brown the short ribs on all sides until deeply coloured, then remove and set aside.
  • Lower the heat slightly and add the onion, carrots, and celery. Cook for 8 to 10 minutes until softened.
  • Stir in the garlic and cook for 1 minute.
  • Add the tomato purée and cook briefly.
  • Pour in the Special Reserve Mead and red wine, scraping up any flavour from the bottom of the pan.
  • Stir in the beef stock and honey.
  • Add the rosemary, thyme, and bay leaves.
  • Return the short ribs to the pan, making sure they are mostly submerged.
  • Cover and transfer to the oven for around 3 hours, or until the meat is tender and nearly falling from the bone.
Assemble
  • Carefully lift out the short ribs and keep warm.
  • Strain or spoon off excess fat from the braising liquid if needed.
  • Simmer the sauce on the hob for 10 to 15 minutes until slightly thickened.
  • Stir in the butter for a silkier finish if using.
  • Spoon mashed potatoes or your chosen side onto each plate.
  • Top with a short rib and spoon over the sauce.
  • Finish with a little fresh thyme if you want a cleaner final look.
Special Reserve braised short ribs being pulled apart with a fork

Serving Notes

This is a dish that works best with something soft enough to catch the sauce. Creamy mashed potatoes are the obvious choice, though roasted roots or buttered greens also sit well beside it. The sauce should feel glossy and rich, not rushed.

Pair With

A glass of Woden Special Reserve Mead works naturally here, echoing the honeyed depth in the braise while keeping the finish smooth and rounded.

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