Youvetsi – Greek Braised Short Ribs With Orzo

Youvetsi_greek_braised_beef_orzo_recipe

Youvetsi – Greek Braised Short Ribs

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 the braising liquid to cook for another hour for this amazing one-pan dinner.  

This is pure comfort food and yiayia Angeliki’s recipe does not disappoint. (yiayia is grandmother in Greek).  My mom would make this dish on Sundays after church in the fall.  She would sear the ribs and put them into the oven to slow roast for 5-6 hours and the meat was fork-tender and delicious. 

Some people characterize youvetsi as a stew, but I prefer to think of it as a wine-braised beef and orzo bake.  I think of stews as soupy, and this baked orzo dish is definitely not soupy.  

There is warmth from a cinnamon stick, an infusion of flavor from the red wine braising liquid, and great texture from the carrots, onions, beef, and orzo. 

You can use whole wheat orzo if you prefer and that will make the dish slightly healthier. 

Pick up boneless short ribs and orzo pasta on sale at Safeway this week to make this delicious meal.  Be sure to leave a review in the comments if you enjoyed it! 

Ingredients in Braised Short Rib Youvetsi

  • 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

youvetsi_ingredients

How To Make Youvetsi

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. 

youvetsi_greek_braised_Short_Rib_Orzo_recipe

Boneless Short Rib Recipe

I’ve used boneless short ribs for this recipe, but you can substitute bone-in short ribs, chuck steak, or lamb.  You want a flavorful cut of meat that has good marbling that gets tender from slow cooking for hours. 

Youvetsi_greek_braised_beef_orzo_recipe

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.  
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Greek
Keyword: Beef and Baked Orzo, Braised Short Ribs, Greek Braised Beef, Youvesi
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 6 serving
Calories:
Author: Eva Fry

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.

youvetsi_Recipe

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1 thought on “Youvetsi – Greek Braised Short Ribs With Orzo”

  1. 5 stars
    This sounds delicious! I cannot wait to make this. Obviously will need to be a Sunday meal as it takes a long time for short ribs to get tender. Thanks for another great recipe.

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