Wine-braised short ribs being served in a casserole dish

John Gregory-Smith's winter feast menu

Published: December 15, 2025 at 10:41 AM

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Create a chic three-course dinner at home with a bright burrata starter, slow-braised beef short ribs and rich chocolate-cherry brownies to impress

Bring the buzz of your favourite restaurant home with this polished yet relaxed three-course menu from John Gregory-Smith. Perfect for entertaining, it’s the kind of cooking that looks impressive without feeling overworked. For more hosting tips to elevate your dinner parties with minimal effort, read our foodie hacks for easy entertaining. Then check out more effortless entertaining recipes, Nisha Parma's vibrant sharing menu and winter comfort foods that are perfect crowdpleasers for the winter months.

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Starter

Blood orange, burrata and fennel salad

"This seriously swanky starter is made with some of my favourite winter produce: tart blood oranges and crisp fennel, doused in a lovely, tangy dressing," says John. "The burrata (as always) steals the show and, to help you get that effortless ooze, just get it out of the fridge an hour before serving".

A sharing platter of blood orange, burrata and fennel salad with a whole burrata in the middle

Main

Wine-braised short ribs with creamy polenta

"This really is restaurant-quality food at home," John says. "Just don’t tell anyone how easy it is. Ask your butcher for bone-in short ribs and let them braise low and slow in the sauce until they are melt-in-the-mouth tender. You can make these well ahead of time – simply reheat in the sauce before you serve. Enjoy with creamy polenta and greens."

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Two plates of wine-braised ribs with polenta and greens on the side

Dessert

Dark chocolate and cherry brownies

"These are the ultimate fudgy chocolate brownies, made extra special with a little splash of kirsch," John says. "The trick to getting that gorgeous gooey centre is to slightly under-bake the brownies and then pop them in the fridge to stop the cooking process. You can serve them chilled – or let them come to room temperature, which is my favourite way to enjoy them. I find they have the best flavour and texture like that."

A single chocolate brownie with ice cream and chocolate sauce on top

Authors

John Gregory-Smith

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