- 3 tbsp plain flour
- 4 beef short ribs
- 1 tbsp olive oil
- 1 small onion, diced
- 4 garlic cloves, sliced
- 2 tbsp tomato purée
- 400g (14oz) tin of chopped tomatoes
- 200ml (7fl oz) red cooking wine
- 700ml (24⅔fl oz) beef stock
- 190g (6¾oz) dried orzo pasta
- 2 lemons, zested
- 3 tbsp pitted green olives, halved or roughly chopped
- 2 tbsp roughly chopped oregano
Beef Short Rib, Tomato and Lemon Orzo
Monica Galetti
5th November 2026
Beef Short Rib, Tomato and Lemon Orzo
98 min
This dish is one we discovered on an autumn trip to the Greek island of Crete – the addition of orzo pasta is genius, making it a perfect all-in-one meal. We’ve been visiting Crete since Anais was seven, and now she’s about to start university, so it holds a special place in our hearts (and stomachs). I love Crete because it’s still rugged and requires a little effort to explore – many of the charming small towns are a half-hour to two-hour drive into the countryside, far from the tourist rush. Being by the sea, everything hits harder – the sun on your skin, the scent of lemons in the air carried on the breeze – offering everything you hope for in a British escape, only warmer and brighter.
TAKEN FROM MONICA GALETTI'S NEW BOOK, 'GATHERING'.
Ingredients
Method
In a large bowl, season the flour with salt and pepper.
Dust the beef in the flour.
Heat the olive oil in a large casserole over a medium heat. Add the meat and cook for a few minutes, until it's taken on colour all over. Scoop out the meat to a plate, and set aside.
Add the onion to the casserole and cook for 1 minute. Stir in the garlic, followed by the tomato purée. Add the chopped tomatoes and cook for 2 minutes.
Add the red wine, bring to the boil and cook for 3 minutes. Add the stock and the beef. Cover with a lid, reduce the heat to low, and cook gently for 1½ hours.
Remove the lid and stir in the orzo. Cook for 8 minutes, until the orzo is tender. Season to taste with salt and pepper.
Stir in the lemon zest, olives and oregano and serve.
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