Skip to main content

The Manual may earn a commission when you buy through links on our site.

This Greek Short Rib Youvetsi Recipe is to Die For

One of our favorite activities here at The Manual is to go out to a restaurant that we’ve never been to before. (Remember those gold wings? We do.). Recently, we had the opportunity to check out Kyma, a new Greek restaurant located in the Flatiron district of New York City. In addition to a raw bar, Kyma serves up a wide variety of Greek specialties, ranging from stuffed calamari that you’d sell your soul for to numerous classic Greek dishes, such as the savory, melt in your mouth short rib youvetsi.

Greek Short Rib Youvetsi Recipe
Kimberly Mufferi

Once we had it, we were hooked. The meat falls apart in your mouth and the sauce that it’s cooked in is rich in herbs and spices. If it weren’t inappropriate to lick one’s plate in public, you can bet that we would’ve. We had to know how to make it. Thankfully, Kyma obliged. Yes, it does in a way take away from the joy that we get from going out places, but this was too good to not learn how to make. Plus, we’ll be headed back to Kyma anyway to eat our way through the rest of their menu.

Back to that youvetsi, though.

The first thing we learned about the dish is that it’s incredibly easy to make. It isn’t set-it-and-forget-it easy, but it’s pretty close. Second, we learned that the name (which is also spelled Giouvetsi) comes from the Turkish word güveç, a term for a type of earthenware pot and the dishes (usually casseroles or stews) that are baked in said pot. You don’t need a güveç to cook this dish, though. All you need is a pot big enough to hold all of your ingredients.

Note: If you’re having trouble finding the kefalograviera cheese to serve with your short rib youvetsi, you can always order it on Amazon.

Short Rib Youvetsi

Greek Short Rib Youvetsi Recipe
Kimberly Mufferi


  • 5 lbs short rib
  • 2 celery sticks, chopped
  • 2 bay leaf
  • 2 garlic cloves
  • 2 cinnamon sticks
  • 1 large carrot, peeled and chopped
  • 1 white onion, peeled and chopped’
  • 1 bunch thyme
  • 1 packet orzo pasta
  • 1 can plum tomatoes
  • 1 quart red wine
  • 4 tbsp tomato paste
  • Nutmeg
  • Salt and pepper


  1. Season the short rib with salt and pepper and sear (sauté) on all sides in a large pot, medium to high heat.
  2. Once lightly browned, remove the short rib and add your vegetables. Once the vegetables are browned, add the rest of the ingredients (not the short rib) and simmer for 20 mins.
  3. Place the short rib in a roasting tray, cover with the simmering liquid and braise in a 350-degree Fahrenheit oven for 2 hours.
  4. Add the orzo and more stock if need be. Braise for another hour till the orzo is al dente.
  5. Serve with kefalograviera cheese.

Editors' Recommendations

Sam Slaughter
Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…
This delicious quiche recipe is fit for royalty (literally) and perfect for brunch
This "official food of the Coronation" is delicious, whether you care about the royals or not.
coronation quiche recipe closeup

The Coronation of King Charles III is next weekend, and apparently, that matters in some way, for some reason. Though, even the Brits (hell, especially the Brits) don't seem too enthusiastic about the new King and Queen Consort.
Back when William and Kate tied the knot, I was working in an office in the Transamerica building in San Francisco. When I arrived to work that day, the lobby was decked out in ridiculously cartoonish royal garb, complete with Union Jacks flying high and beefy security guards in ridiculous bearskin hats. When I stepped out of the elevator and into my office, "God Save the Queen" was blaring in the break room, and one of our more enthusiastic staff members had prepared Eton Mess for all 30-some employees. I'll be honest — I didn't get it. Don't get me wrong, I had three servings of Eton Mess that day and enjoyed every moment of the post-work British pub happy hour later that evening. But as far as the obsession with royalty our country has? It doesn't make much sense to me. Unless, of course, you bring food into the equation. That's when things get fun.
There will be nay-sayers and grumpy Guses when it comes to British food, naturally. But the UK has given us so many delectable dishes. Can you imagine a world without fish and chips? Or bangers and mash? Shepherd's pie?! Of course not. These hearty, filling, goes-great-with-a-pint meals are what comfort tastes like, and we'll take several hearty servings of each, please and thank you.
Another British dish we love is the quiche. Granted, the origins of the quiche are not strictly British, per se, but since the quiche has been selected as the "official food of the coronation," we've decided to not pull at that thread. After all, quiche is delicious. And whether you're planning on waking up in the middle of the night to enthusiastically watch the Coronation, tiara perched upon your bedhead, or you just like a good brunch recipe — this is a good way to celebrate.
The King and The Queen Consort's Coronation Quiche

The Coronation Quiche recipe

Read more
Esquites is the side dish your spring and summer menus need (and we have a great recipe for it)
All of the incredible flavor of Mexican street corn, none of the mess

If you've ever had proper Mexican street corn, you know that it isn't an exaggeration to say that there's really just nothing better in existence. There's a reason that adorable little kid went viral for singing corn's praises -- everyone can relate. Because, of course, we can. A sweet and golden, freshly harvested piece of early summer corn, slathered in sour cream, cheese, summertime citrus, and delicious spices? No. There's nothing better, and we will die on that hill.
Unfortunately, there's one drawback to this summertime snack. It's messy. Granted, that's also one of the beautiful things about it, but there are certain occasions when that wet, drippy, creamy goodness isn't always welcome. Thankfully, there's an answer to this little problem. Esquites.
Esquites has all the flavor of Mexican street corn, but rather than being served on a stick, it can be served neatly in a bowl, ready to be topped on chips, in a taco, or let's be real -- nothing but a spoon.

How to customize your own
The other beautiful thing about esquites is that the dish is easy to customize for any number of dietary preferences or restrictions. The esquites recipe below, for example, calls for bacon which you could easily leave out. The mayonnaise can simply be swapped for a vegan version if that's your preference. Not a fan of the heat? Go easy on the chilis. So long as the corn has that traditionally perfect char, and it's held together with a creamy, delicious, savory base, you've got yourself a winning dish that will disappear in seconds.

Read more
Exclusive: this easy dill pickle pimento cheese dip recipe is perfect for spring snacking
This tradition has been going strong since the 40s. Now you can enjoy it at home.
Dill pickle pimento cheese dip

Even if golf isn't really your thing, you must know that, apart from the sport itself, the Masters is really all about one thing for those who attend — the Pimento Cheese sandwiches. Alright, that's probably an exaggeration, given that the Masters is a pretty big deal when it comes to golf. But for those of us who, honestly, attend just about any event solely for the food, it all comes down to the snacks.
The famous Masters' pimento cheese sandwiches started back in the late 40s when husband and wife Hodges and Ola Herndon whipped up a big batch and sold them to hungry golfers and fans at the famous tournament. At the time, a quarter was the going rate for this delicious snack, which has now, thanks to adoring fans, become a staple of Masters' tradition.

Now sold for a mere $1.50 a piece, the pimento cheese sandwich legacy lives on, being sold at Augusta National's concession stands throughout the tournament. They're made fresh every day and come wrapped in grassy green plastic bags for easy eating on the go.
If you're one of those golf fans who's mourning the end of the Masters and just can't wait a whole year for the return of its festivities, we've got some good news for you. Wye Hill Kitchen & Brewing in Raleigh, N.C. has created their own personal twist on this Masters' classic that you can make at home. Wye Hill has shared their incredible recipe exclusively with The Manual, and we can't get enough of this dip. It marries creamy housemade pimento cheese and tangy dill pickle relish for the ultimate shareable snack.
So whether it's the golf tournament, baseball game, or Dancing with the Stars finale, this incredibly delectable snack will have every single person reaching for more.
Dill pickle pimento cheese dip recipe

Read more