Borscht-Braised Beef Short Ribs
Hard French Soup

Borscht-Braised Beef Short Ribs

Total Time
1h 59m
26m prep · 93m cook
Servings
4 people
Rating
Difficulty
Hard
28 views

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.

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
  • 0.5 cups chopped celery
  • 2 teaspoons kosher salt , or to taste
  • 0.25 cups sour cream
  • 1 tablespoon chopped fresh chives

Instructions

  1. 1

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

  2. 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. 3

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

  4. 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. 5

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

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Nutrition Facts

Per serving

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