adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Borscht-Braised Beef Short Ribs
0 Likes
Cook Time:
140 minutes
Total Time:
140 minutes
Slow-braised beef short ribs inspired by beef borscht, bursting with rich flavor.
Ingredients:
  • 3 pounds beef short ribs, cut into 3-inch pieces
  • kosher salt and freshly ground black pepper to taste
  • 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:
  • Preheat your oven to 325 degrees F (165 degrees C).
  • Season short ribs generously with kosher salt and freshly ground black pepper. Heat vegetable oil in a heavy pot over high heat. Brown short ribs on all sides until dark brown for about 6 minutes and transfer them to a bowl. Cook onions over high heat until they turn from golden to dark brown, around 8 minutes for a richer sauce. Stir in flour and cook for about 1 minute. Pour in broth, add bay leaf, beets, carrots, and celery. Bring pot to a simmer and place browned short ribs in the pot, distributing evenly among the vegetables.
  • Roast in a preheated oven until meat is tender, approximately 2 hours. Serve meat and vegetables on a platter.
  • Quickly bring the sauce to a vigorous simmer over high heat until it reduces by half and thickens slightly, about 5 to 10 minutes. Taste for seasoning and adjust salt as desired.
  • Top the dish with a dollop of sour cream and chopped fresh chives before serving in bowls.

Similar Recipes