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Mediterranean Diet Recipes

Braised Beef Short Ribs

These tender, fall-off-the-bone braised beef short ribs are slow-cooked in red wine with San Marzano tomatoes, garlic, onions, carrots, and fresh thyme. Rich, comforting, and full of flavor, they’re the perfect dish for holiday dinners, special occasions, or cozy Sunday meals. Finished with a red wine au jus reduction, they pair beautifully with creamy potato purée or roasted vegetables. A gourmet yet approachable recipe that’s sure to impress.

 

Serves 4-6

  • 2 cups cucumber, diced (cold)
  • 2 cups tomatoes, diced (cold)
  • 1/4 cup red onion, finely chopped (hot)
  • 1/4 cup fresh parsley, chopped (hot)
  • 1 tsp dried mint (hot)
  • 3 tbsp lemon juice, fresh (cold)
  • 1 tbsp olive oil (hot)
  • 1 tsp kosher salt (hot)
  • 1/2 tsp black pepper (hot)
  1. Dice the cucumbers and tomatoes, and finely dice the red onion into a medium bowl.
  2. Add chopped fresh parsley, and dried mint to the salad.
  3. Add fresh lemon juice, salt and pepper and mix to combine.
  4. Next, drizzle the olive oil over the salad and give it a final toss.
  5. Taste again for salt and pepper.
  6. Serve immediately

Ingredients:

  • 10 bone-in short ribs (1.5–2 inches thick)
  • 1 large yellow onion (or 2 medium), diced
  • 5 cloves garlic, chopped
  • 3 large carrots, diced
  • 5 celery stalks, diced
  • ¼ cup crushed San Marzano tomatoes
  • 1 tbsp San Marzano tomato paste
  • 5 sprigs fresh thyme, bundled with kitchen twine
  • 1 bottle dry red wine (any good drinking wine)
  • 8 cups beef stock (preferably low-sodium)
  • 3 tbsp kosher salt, divided
  • 1 tbsp coarse black pepper
  • 6 tbsp extra virgin olive oil or avocado oil

Directions:

  1. Preheat your oven to 375°F (190°C).
  2. Preheat a large Dutch oven over medium to medium-high heat.
  3. Season and sear the ribs: Brush short ribs with oil and season generously with salt and pepper on all sides. Sear in batches for about 2 minutes per side until well-browned. Transfer to a tray and set aside.
  4. Sauté the vegetables: In the same pot, add onions, garlic, carrots, and celery. Scrape up the fond from the bottom of the pot. Season with 1 tbsp salt and ½ tsp pepper. Cook for 10–15 minutes, stirring occasionally, until softened and fragrant.
  5. Build the braising liquid: Stir in crushed tomatoes and tomato paste. Cook for 3 minutes. Add the red wine and simmer to reduce by about half, around 5–10 minutes.
  6. Add stock and herbs: Pour in beef stock and nestle in the thyme bundle. Let it come to a gentle simmer.
  7. Return ribs to pot: Place the seared short ribs into the braising liquid. Cover and transfer to the oven. Braise for 2½ hours.
  8. Uncover and finish: Remove the lid or foil and continue cooking uncovered for 30 minutes, until the meat is fall-apart tender.
  9. Strain and reduce sauce: Remove the ribs and thyme bundle. Blend the sauce with an immersion blender for a smoother consistency. Simmer on medium heat to reduce to desired thickness. Taste and adjust seasoning.
  10. Serve: Plate with potato purée and roasted vegetables. Spoon the red wine au jus over the top.

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