Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1 cup full-fat plain yogurt, 1 tablespoon smoked paprika, 1 teaspoon ground cumin, 0.5 teaspoon ground allspice, 1 teaspoon red pepper flakes, 1 teaspoon salt, and 0.5 teaspoon black pepper, then coat 2.5 pounds of beef short ribs thoroughly, covering the bowl and refrigerating for at least 24 hours to ferment and marinate.

2. 2

   After fermentation, heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then sear the marinated beef short ribs on all sides until nicely browned, about 3-4 minutes per side, and set them aside on a plate.

3. 3

   Reduce heat to medium, add 1 tablespoon of olive oil to the pot, then add 2 medium chopped yellow onions and cook until softened and translucent, about 5-7 minutes.

4. 4

   Stir in 6 minced garlic cloves and 1 large diced red bell pepper, cooking for an additional 3 minutes until fragrant and slightly softened, then add 2 tablespoons tomato paste and cook for 2 minutes more, stirring constantly.

5. 5

   Pour in 4 cups of beef broth, scraping up any browned bits from the bottom of the pot, and bring the liquid to a simmer.

6. 6

   Return the seared short ribs to the pot, ensuring they are mostly submerged, then cover and simmer gently on low heat or transfer to a preheated oven at 325°F (160°C) for 2.5 to 3 hours, or until the meat is fork-tender.

7. 7

   Taste the stew and adjust salt and pepper if needed, then remove the short ribs from the sauce, shred the meat from the bones, and return the shredded meat to the stew.

8. 8

   Serve the Yoğurtlu Mayalı Kısa Kaburga Güveci hot, garnished with 2 tablespoons of fresh chopped dill, accompanied by plain rice or crusty bread.