Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large Dutch oven, brown 2 pounds of bone-in beef short ribs in 2 tablespoons of olive oil over medium-high heat for 8 minutes, then add 1 large diced yellow onion and 4 cloves of minced garlic, sautéing for another 5 minutes until softened.

2. 2

   Pour in 1 cup of dry red wine, scraping the bottom, and then add 3 cups of beef broth, 2 bay leaves, and 1 tablespoon of dried oregano; bring to a simmer, cover, and braise in a preheated oven at 325°F (160°C) for 3 hours until very tender.

3. 3

   Carefully remove the tender short ribs from the braising liquid, discard the bones and bay leaves, and shred the meat using two forks.

4. 4

   In a large mixing bowl, combine the shredded short rib with 1/2 cup of crumbled feta cheese, 1/4 cup of chopped fresh parsley, 2 tablespoons of chopped fresh dill, 1 teaspoon of ground cumin, 1/2 teaspoon of freshly ground black pepper, and 1/4 cup of plain breadcrumbs, mixing thoroughly until well combined.

5. 5

   Divide the short rib mixture into 12 equal portions and gently form them into small, flattened patties, about 2 inches in diameter and 1/2 inch thick.

6. 6

   Set up a dredging station with 1/2 cup of all-purpose flour in one shallow dish, 2 large beaten eggs in a second shallow dish, and 1 cup of panko breadcrumbs in a third shallow dish.

7. 7

   Dredge each short rib fritter first in the flour, then dip into the beaten eggs, and finally coat evenly with the panko breadcrumbs, pressing lightly to adhere.

8. 8

   Heat 4 cups of vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C) and carefully deep-fry the coated fritters in batches for 3-4 minutes per side, or until golden brown and crispy; remove with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil before serving immediately with fresh lemon wedges.