Mediterranean Tomato Braised Short Ribs
Mediterranean Tomato Braised Short Ribs
This is one of those recipes that looks like you cleared your day to make it, but really you just browned some meat and let the oven do the rest. Oolie’s Mediterranean Tomato Dip turns a classic short rib braise into a five-ingredient flex: no chopping onions you immediately regret, no tomato paste to fry, no herb bundles tied with your last piece of twine. Just deep, savory, slow-cooked flavor from a dip that was already doing the most.
It’s cozy, impressive, and exactly what cold-weather cooking should feel like: minimal input, maximal payoff.
Serves: 3–4
Total Time: ~2.5 hours
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Ingredients
- 2 lb bone-in short ribs
- 1 cup Oolie Mediterranean Tomato Dip
- 1 cup red wine
- 1 cup beef or chicken stock
- 2 tbsp olive oil
- Optional: 1–2 tsp vinegar or honey to finish
Instructions
- Sear: Heat olive oil in a Dutch oven over medium-high. Sear the short ribs on all sides until deeply browned, about 8–10 minutes total.
- Build the braise: Add the red wine, stock, and Oolie Mediterranean Tomato. Stir, scraping up the browned bits.
- Braise: Bring to a simmer, cover, and transfer to a 325°F oven for ~2½ hours.
- Finish the sauce: Remove the ribs. Simmer the liquid on the stovetop for 5 minutes to reduce slightly. Taste and add a splash of vinegar or honey if the acidity needs balancing.
- Serve: Over mashed potatoes, polenta, or straight from the Dutch oven with crusty bread.
Allergen declaration:
Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!
Inherent allergens: Egg, Coconut, Possible Sulfites; Gluten-Free Unless Stock Contains Additives.
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