Borscht-Braised Beef Short Ribs

I've never been a big fan of beets, but in certain things, like borscht, I love them. With that simple soup as an inspiration, I thought the flavors would work nicely with the rich, fatty short ribs, and they sure did.


Recipes · Main Dishes · Rib Recipes


Cook Time: 2 hrs 20 mins
Total Time: 2 hrs 20 mins
Yield: 4 servings
Servings: 4

Ingredients

Ingredients List

  • 3 pounds beef short ribs, cut into 3-inch pieces

  • kosher salt and freshly ground black pepper to taste

  • 1 tablespoon vegetable oil

  • 1 yellow onion, chopped

  • 2 tablespoons all-purpose flour

  • 3 cups chicken broth

  • 1 bay leaf

  • 1 pound beets, peeled and cut into large pieces

  • 1 cup cubed carrots

  • ½ cup chopped celery

  • 2 teaspoons kosher salt, or to taste

  • ¼ cup sour cream

  • 1 tablespoon chopped fresh chives


Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Generously season short ribs with kosher salt and freshly ground black pepper. Heat vegetable oil over high heat in a heavy pot. Brown short ribs on all sides until they are dark brown, about 6 minutes; transfer to a bowl. Add onions and continue cooking over high heat until onions go from golden to dark brown, about 8 minutes; this will make a richer, darker sauce. Stir flour into the onion mixture; cook for about 1 minute. Pour in broth; add bay leaf, beets, carrots, and celery. Bring pot to a simmer. Place browned short ribs in pot, evenly distributing them among the vegetables.

  3. Bake in preheated oven until meat is tender, about 2 hours. Transfer meat and vegetables to a serving platter.

  4. Bring sauce to a fast simmer over high heat until it is reduced by half and slightly thickened, 5 to 10 minutes. Taste for seasoning and add more salt, if needed.

  5. Serve in bowls topped with a dollop of sour cream and chopped fresh chives.

Cook's Notes:

I used 2 large beets totaling 1 pound, peeled and cut into eighths.

Optional step: when you taste your finished sauce, if you want to add some acidity to balance the sweetness, adjust with a splash of white vinegar.


Nutrition Facts (per serving)

Nutrition Facts
1471 Calories
130g Fat
21g Carbs
52g Protein


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