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These Braised Mediterranean Beef Short Ribs are seared until deeply caramelized, then slow-braised in a bright tomato, red wine, and herb sauce until they're fall-off-the-bone tender. Olives and a hint of cinnamon give this dish an unmistakable Mediterranean warmth, perfect served over polenta or crusty bread.
Prep Time
20 min
Per serving
Cook Time
180 min
Servings
6 people
Difficulty
medium
540kcal
Calories
38g
Protein
12g
Carbs
36g
Fat
2g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
Pat the short ribs dry and season all over with the salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat and sear the ribs on all sides until deeply browned, about 8-10 minutes total; remove and set aside.
In the same pot, saute the diced onion and carrots for 5-6 minutes until softened, then add the garlic and cook for 1 minute more.
Stir in the tomato paste and cook for 1-2 minutes, then pour in the red wine to deglaze, scraping up the browned bits, and let simmer for 2-3 minutes.
Add the crushed tomatoes, beef stock, bay leaves, cinnamon stick, and dried oregano. Return the short ribs to the pot, ensuring they're mostly submerged.
Bring to a simmer, then cover and transfer to a 160°C (325°F) oven (or a slow cooker on low). Braise for 2.5-3 hours in the oven, or 7-8 hours in a slow cooker, until the meat is fork-tender.
Remove the short ribs and keep warm. Skim excess fat from the braising liquid, then stir in the olives and simmer uncovered for 10-15 minutes until slightly thickened.
Discard the bay leaves and cinnamon stick, spoon the sauce generously over the short ribs, and garnish with fresh parsley before serving.
Sear for Deep Flavor: Don't rush browning the short ribs - a dark, caramelized crust before braising builds the rich base flavor that carries through the entire dish. Use Bone-In Short Ribs: The bones add extra richness and body to the braising liquid as it cooks down into the sauce. Remove the Cinnamon Stick on Time: A whole cinnamon stick adds warmth in the background, but leaving it in too long after the dish is done can make the sauce taste overly spiced - remove it once cooking finishes.
Yes, after searing and building the sauce on the stovetop, transfer everything to a slow cooker and cook on low for 7-8 hours until the meat is fall-off-the-bone tender.
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