Borscht Braised Beef Short Ribs Food
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.
Provided by Chef John
Categories Main Dish Recipes Rib Recipes
Time 2h20m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- Bake in preheated oven until meat is tender, about 2 hours. Transfer meat and vegetables to a serving platter.
- 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.
- Serve in bowls topped with a dollop of sour cream and chopped fresh chives.
Nutrition Facts : Calories 1470.7 calories, Carbohydrate 20.6 g, Cholesterol 264.9 mg, Fat 130 g, Fiber 4.9 g, Protein 52.4 g, SaturatedFat 56.1 g, Sodium 2218.1 mg, Sugar 10.6 g
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