Borscht-Braised Beef Short Ribs

Name: Borscht-Braised Beef Short Ribs
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; 1/2 cup chopped celery; 2 teaspoons kosher salt, or to taste; 1/4 cup sour cream; 1 tablespoon chopped fresh chives

13 ingredients

5 steps

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
1/2 cup chopped celery
2 teaspoons kosher salt, or to taste
1/4 cup sour cream
1 tablespoon chopped fresh chives

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.