Mediterranean Diet Braised Beef Ribs

Indulge in the rich, slow-cooked flavors of Mediterranean Diet Braised Beef Ribs, a hearty yet wholesome dish perfect for cozy dinners or special occasions. This recipe highlights tender, fall-off-the-bone beef short ribs braised in a robust tomato and red wine sauce infused with fragrant rosemary, thyme, and garlic. Packed with nutrient-rich vegetables like carrots and celery, it's a Mediterranean-inspired comfort food that's both satisfying and nutritious. The use of olive oil and fresh herbs aligns with heart-healthy principles, while the deep layers of flavor make it irresistibly delicious. Serve this elegant one-pot meal with crusty bread or over creamy mashed potatoes to soak up every drop of the luxurious sauce. Ideal for meal prep or entertaining, these braised ribs are a guaranteed showstopper that's worth every minute of slow cooking.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.

Step 3

Season the beef short ribs with sea salt and black pepper.

Step 4

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.

Step 5

Reduce the heat to medium and add the remaining tablespoon of olive oil.

Step 6

Add the chopped onion and cook until softened, about 5 minutes.

Step 7

Add minced garlic and cook for an additional minute until fragrant.

Step 8

Stir in the tomato paste and cook for another 2 minutes.

Step 9

Pour in the red wine, scraping up any browned bits from the bottom of the pot.

Step 10

Let the wine simmer for about 5 minutes until slightly reduced.

Step 11

Add the beef broth, canned diced tomatoes, rosemary, thyme, and bay leaves.

Step 12

Return the beef ribs to the pot, ensuring they're submerged in liquid.

Step 13

Bring the mixture to a simmer, then cover with a lid.

Step 14

Transfer the Dutch oven to the preheated oven and bake for 2 hours.

Step 15

After 2 hours, add the chopped carrots and celery to the pot.

Step 16

Return to the oven for another hour until the beef is fork-tender.

Step 17

Remove from the oven and discard the herb sprigs and bay leaves.

Step 18

Garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(3483.1g)

Amount per serving	% Daily Value*
Calories	5605.8

Total Fat 312.6g	0%
Saturated Fat 110.2g	0%
Polyunsaturated Fat 17.6g
Cholesterol 1223.6mg	0%
Sodium 16676.2mg	0%
Total Carbohydrate 290.9g	0%
Dietary Fiber 26.6g	0%
Total Sugars 214.4g
Protein 346.1g	0%

Vitamin D 145.1IU	0%
Calcium 814.6mg	0%
Iron 32.8mg	0%
Potassium 8268.2mg	0%

*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.

Source of Calories

Fat: 52.5%

Protein: 25.8%

Carbs: 21.7%