Orzo with short rib & Kea cheese-Cycladic Comfort on a Plate

Orzo with braised short rib and smoked Kea cheese by OIKOS restaurant. A soulful Greek dish that celebrates local ingredients and tradition.

Kea, also known as Tzia, is a Cycladic island with a grounded aura and a deeply rooted culinary identity. Untouched by mass tourism, it offers an authentic taste of Greece through its rich local produce and enduring traditions. Among its finest treasures are the island’s smoked and tangy cheeses, which lend depth and character to this dish.

In the heart of Kea, OIKOS restaurant, led by chef Nikolaos Almpantidis, redefines local cuisine with creativity and respect for the land. This dish is a perfect example: a comforting orzo, enriched with slow-braised short rib and a velvety smoked cheese cream. A modern homage to tradition, full of soul and Cycladic simplicity.

Recipe by: Nikolaos Almpantidis – Chef at Oikos Restaurant

Braised beef short rib

INGREDIENTS:

• 2 kg beef short rib, cut into pieces
• 400 gr. white onion
• 300 gr. carrot
• 150 gr. celery
• 100 gr. leek
• 100 gr. tomato paste
• 1.5 L Mavrodaphne wine
• 5 garlic cloves
• 15 juniper berries
• 3 bay leaves
• Fresh thyme
• Salt, pepper
• Sunflower oil for sautéing

COOKING INSTRUCTIONS:

1. Cut all vegetables into large dice. Season the meat with salt and pepper.
2. In a large pot, sear the short rib in sunflower oil over high heat until golden on all sides. Remove and set aside.
3. In the same pot, sauté the vegetables and aromatics over medium heat. Add the tomato paste last and cook until it caramelises.
4. Return the meat to the pot, deglaze with Mavrodaphne wine and let the alcohol evaporate.
5. Add water to cover the meat. Cover with parchment paper and aluminum foil. Bake at 160°C for 3 hours.
6. Carefully remove the meat and strain the stock. Reserve the stock for cooking the orzo.

Smoked Kea cheese cream

INGREDIENTS:

• 100 g Metsovone (grated)
• 200 g Xyno cheese from Kea (grated)
• 600 g heavy cream

COOKING INSTRUCTIONS:

1. Heat the cream to 80°C.
2. Lower the temperature and add the cheeses.
3. Whisk continuously or use an immersion blender until smooth and velvety.

Orzo (per portion)

INGREDIENTS:

• 150 gr. handmade medium orzo
• 330 gr. beef rib stock
• Smoked cheese cream
• Fresh chervil or wild herbs, freshly ground pepper

COOKING INSTRUCTIONS:

1. In a saucepan, heat the stock and add the orzo.
2. Cook for about 3 minutes until most of the liquid is absorbed.
3. Add the smoked cheese cream and stir to thicken.
4. Transfer to a clay dish, top with the braised short rib and bake in a wood-fired oven for 5 minutes.
5. Serve with extra cheese cream, freshly ground pepper, and chervil.

Alternative method for cooking orzo (500 g batch)

1. Finely chop one onion and sauté gently in olive oil.
2. Add one crushed garlic clove and two bay leaves.
3. Add the orzo and toast for 3–4 minutes.
4. Deglaze with 80 ml red wine. Once the alcohol has evaporated, gradually add the beef stock while stirring.
5. Once cooked, bind the orzo with the smoked cheese cream.

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