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.

• Cooking Time: 2 hr
• Total Time: 2 hr
• Calories: 1471 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 tablespoon vegetable oil
• ¼ cup sour cream
• ½ cup chopped celery
• 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
• 2 teaspoons kosher salt, or to taste
• 3 pounds beef short ribs, cut into 3-inch pieces
• 1 pound beets, peeled and cut into large pieces

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.