Using beef borscht as his inspiration, Chef John gets rich flavor in these slow-braised beef short ribs.
Cooking Time
2 hr 20 mins
Total Time
2 hr 20 mins
Calories
1471 Calories
Recipe Instructions
Step 1
Preheat oven to 325 degrees F (165 degrees C).
Step 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.
Step 3
Bake in preheated oven until meat is tender, about 2 hours. Transfer meat and vegetables to a serving platter.
Step 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.
Step 5
Serve in bowls topped with a dollop of sour cream and chopped fresh chives.
Ingredients
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 bay leaf
3 cups chicken broth
1 yellow onion, chopped
1 tablespoon chopped fresh chives
1 cup cubed carrots
kosher salt and freshly ground black pepper to taste
