Short Recipe ⋮ 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.

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

Cooking 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.

Nutrition Facts

• calories1470.7
• carbohydrateContent20.6 g
• cholesterolContent264.9 mg
• fatContent130 g
• fiberContent4.9 g
• proteinContent52.4 g
• saturatedFatContent56.1 g
• sodiumContent2218.1 mg
• sugarContent10.6 g