Mediterranean Diet Braised Beef Ribs
Indulge in the deeply satisfying flavors of these Mediterranean Diet Braised Beef Ribs, a hearty and wholesome dish that’s perfect for a cozy, slow-cooked meal. Tender, fall-off-the-bone beef short ribs are seared to perfection and braised in a rich broth of red wine, tomato paste, and beef stock, enhanced with the aromatic essence of rosemary, thyme, and bay leaves. Hearty vegetables like carrots, celery, and onion add texture and nutritional balance, while fresh parsley provides a vibrant garnish. With just 20 minutes of prep and a few hours of hands-free cooking in the oven, this recipe combines ease and elegance, making it ideal for family dinners or special occasions. Serve alongside mashed potatoes, crusty bread, or a simple side salad to complete this Mediterranean-inspired feast, packed with bold flavors and heart-healthy ingredients. Perfect for anyone looking for a comforting, refined dish that aligns with the Mediterranean diet.
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 14-ounce can canned diced tomatoes
- 2 sprigs rosemary, fresh
- 2 sprigs thyme, fresh
- 2 leaves bay leaves
- 3 medium carrots, chopped
- 2 stalks celery stalks, chopped
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 tablespoons parsley, chopped, for garnish
Instructions
Preheat your oven to 325°F (163°C).
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
Season the beef short ribs with sea salt and black pepper.
Sear the ribs in the hot oil until browned on all sides, about 2 minutes per side. Work in batches if necessary to avoid overcrowding. Remove and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil.
Add the chopped onion and cook until softened, about 5 minutes.
Add minced garlic and cook for an additional minute until fragrant.
Stir in the tomato paste and cook for another 2 minutes.
Pour in the red wine, scraping up any browned bits from the bottom of the pot.
Let the wine simmer for about 5 minutes until slightly reduced.
Add the beef broth, canned diced tomatoes, rosemary, thyme, and bay leaves.
Return the beef ribs to the pot, ensuring they're submerged in liquid.
Bring the mixture to a simmer, then cover with a lid.
Transfer the Dutch oven to the preheated oven and bake for 2 hours.
After 2 hours, add the chopped carrots and celery to the pot.
Return to the oven for another hour until the beef is fork-tender.
Remove from the oven and discard the herb sprigs and bay leaves.
Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
6736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 524.2 g | 672% | |
| Saturated Fat | 201.6 g | 1008% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1502 mg | 501% | |
| Sodium | 5637 mg | 245% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 35.1 g | ||
| Protein | 378.6 g | 757% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 638 mg | 49% | |
| Iron | 52.0 mg | 289% | |
| Potassium | 7484 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
