Youvetsi - Greek Braised Short Ribs With Orzo
Youvetsi is a traditional Greek dish made with lamb or beef where the meat is slow-braised in a savory red wine sauce for hours, then paired with orzo pasta in this amazing one-pan dinner.
Servings 6 serving
Calories
Ingredients
- 5 lbs. beef short ribs boneless
- olive oil
- salt and pepper
- 2 carrots thinly sliced
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 sprigs of thyme
- 1 cup red wine
- 14.5 oz crushed tomatoes
- 2 tablespoons tomato paste
- pinch of sugar
- 1 bay leaf
- 2 1/2 cups beef broth divided
- 8 oz orzo pasta
- parsley chopped for garnish
- feta or parmesan cheese for serving
Instructions
- Preheat the oven to 325° F.
- Heat 1 tablespoon of olive oil over medium-high heat in a large oven-proof skillet or braising pan with a lid.
- Season the ribs generously with salt and pepper.
- Place the ribs into the hot skillet and sear until brown on all sides.
- Remove the ribs to a plate and set them aside.
- To the skillet add the diced onion, carrots, garlic, and thyme. Cook until the vegetables are tender - about 4 minutes. Add the red wine and deglaze the pan by scraping up all the brown bits. Cook for 1-2 minutes.
- Add the crushed tomatoes, tomato paste, a pinch of sugar, and 1/2 cup beef broth to the skillet. Stir and simmer for a few minutes until combined. Add the ribs back to the pan and bake, covered in a 325° F oven for 2 hours.
- Add the orzo and 2 cups of broth to the skillet and stir. Place the braising pan back into the oven for another hour.
- Alternatively, you can cook the ribs for 4 to 5 hours at 275° F. for even more tender ribs. Increase the heat to 325 or 350 when you add the orzo.
- Top with chopped parsley and serve with grated parmesan and feta cheese.