Name: Borscht-Braised Beef Short Ribs recipe
Ingredients: 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

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Ingredients

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

Nutrition Info

1470.7 calories carbohydrate: 20.6 g cholesterol: 264.9 mg fat: 130 g fiber: 4.9 g protein: 52.4 g saturatedFat: 56.1 g servingSize: - sodium: 2218.1 mg sugar: 10.6 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 325 degrees F (165 degrees C).
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.
Bake in preheated oven until meat is tender, about 2 hours. Transfer meat and vegetables to a serving platter.
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.
Serve in bowls topped with a dollop of sour cream and chopped fresh chives.

Recipe Yield

4 servings

Recipe Note

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.

Alternatives to this recipe

Borscht-Braised Beef Short Ribs