Borscht-Braised Beef Short Ribs: A Flavorful 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
• 0.5 cup chopped celery
• 2 teaspoons kosher salt, or to taste
• 0.25 cup sour cream
• 1 tablespoon chopped fresh chives

Instructions

1. Preheat your oven to 325 degrees F (165 degrees C).
2. Season the short ribs generously with kosher salt and freshly ground black pepper. In a heavy pot, heat vegetable oil over high heat. Brown the short ribs on all sides until deeply browned, approximately 6 minutes; remove to a bowl. Add onions to the pot and cook over high heat until they turn from golden to dark brown, around 8 minutes for a richer, darker sauce. Stir in flour and cook for about 1 minute. Pour in broth, then add bay leaf, beets, carrots, and celery. Bring to a simmer. Place the browned short ribs in the pot, distributing them evenly among the vegetables.
3. Cover and bake in the preheated oven until the meat is very tender, about 2 hours.
4. Bring the sauce to a rapid simmer over high heat to reduce it by half and thicken slightly, about 5 to 10 minutes. Taste and adjust seasoning with salt as needed.
5. Serve in bowls, topped with a dollop of sour cream and fresh chopped chives.

Nutrition

• Calories: 1471 kcal
• Fat Content: 130 g
• Fiber Content: 5 g
• Sugar Content: 11 g
• Sodium Content: 2218 mg
• Protein Content: 52 g
• Cholesterol Content: 265 mg
• Carbohydrate Content: 21 g
• Saturated Fat Content: 56 g
• Unsaturated Fat Content: 0 g