Best 3 Borscht Braised Beef Short Ribs Recipes

Indulge in the hearty and comforting goodness of braised beef short ribs, meticulously slow-cooked in a rich and flavorful borscht broth. This classic Eastern European dish is a symphony of tender beef, tangy beets, and a medley of aromatic vegetables.

Dive into the delightful world of borscht braised beef short ribs, where each bite is a journey through culinary history. With two variations to choose from, the traditional borscht recipe and a modern twist with red wine and balsamic vinegar, you'll have the perfect dish for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

BORSCHT-BRAISED BEEF SHORT RIBS

Borscht-Braised Beef Short Ribs image

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

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
½ cup chopped celery
2 teaspoons kosher salt, or to taste
¼ cup sour cream
1 tablespoon chopped fresh chives

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

HEFTY BORSCHT

Hefty Borscht image

Provided by Florence Fabricant

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 tablespoon extra virgin olive oil
2 1/2 pounds short ribs with bone, in 6 pieces
1 large onion, chopped
1 cup chopped fennel bulb
4 cloves garlic, sliced
2 cups sliced red cabbage
Salt
freshly ground black pepper
3 medium-size beets, peeled, in 1-inch dice
1/4 cup tomato paste
1/4 cup red wine vinegar
1/2 teaspoon celery seed
2 bay leaves
6 cups beef stock
Sour cream or plain yogurt
boiled potatoes, for serving

Steps:

Heat oil in a 4-quart pot with a cover. Add short ribs and brown on all sides, then transfer to a plate. Pour off all but a film of fat from pan. Add onion, fennel and garlic and sauté on medium until soft. Add cabbage, season with salt and pepper, and cook, stirring, until cabbage starts to wilt. Add beets, tomato paste, vinegar and celery seed. Stir.
Return meat to pot. Add bay leaves and stock, adjust heat to a simmer. Cover and cook 1 1/2 hours, until meat is fork tender.
Remove meat. Cut out bones and gristle and discard. Dice meat and return to pot. Reheat, check seasoning, and serve with sour cream or yogurt and potatoes on the side.

Nutrition Facts : @context http, Calories 845, UnsaturatedFat 36 grams, Carbohydrate 16 grams, Fat 71 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 30 grams, Sodium 1317 milligrams, Sugar 8 grams

SHERRY BRAISED BEEF SHORT RIBS

Sherry Braised Beef Short Ribs image

Beef short ribs are pretty much foolproof, and as long as two things happen, you are in for some very fine eats. First, the beef must be really well browned - I'm talking deep, dark, crusty, and caramelized. The other key step is easier. To paraphrase an expression, 'stick a fork in them, they're done.' Just braise them until they're fork-tender. After browning properly, the only way to mess these up is to undercook them, so don't.

Provided by Chef John

Categories Main Dish Recipes Rib Recipes

Time 2h55m

Yield 8

Number Of Ingredients 10

Ingredients

4 slices bacon, cut into 1/2-inch pieces
3 ½ pounds beef short ribs
salt and ground black pepper to taste
6 sprigs fresh thyme, leaves stripped
1 bay leaf
1 onion, diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup dry sherry
1 quart beef broth

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer crisped bacon with a slotted spoon to a Dutch oven. Retain bacon drippings in the skillet.
Generously season short ribs with salt and pepper.
Heat bacon drippings in the same skillet over high heat. Cook short ribs in hot bacon fat until browned and caramelized on all sides, 3 to 5 minutes per side. Transfer ribs to the Dutch oven, reserving drippings in the skillet. Add thyme and bay leaf to the ribs mixture.
Reduce heat under the same skillet to medium. Cook and stir onion in the skillet until soft and golden, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
Whisk flour into onion mixture and stir until the mixture becomes paste-like and light golden brown, 1 to 3 minutes.
Pour sherry into onion mixture; cook until thick and hot, about 2 minutes. Pour onion-sherry mixture into Dutch oven; add beef broth and salt to taste. Bring ribs mixture to a simmer and cover the Dutch oven with a lid.
Transfer Dutch oven to the preheated oven and cook until short ribs are fork tender, about 2 hours. Remove ribs to a serving dish, reserving sauce in the pot.
Set Dutch oven high heat and boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.

Nutrition Facts : Calories 490.2 calories, Carbohydrate 9.3 g, Cholesterol 86.5 mg, Fat 38.6 g, Fiber 0.6 g, Protein 22.4 g, SaturatedFat 16.2 g, Sodium 738.7 mg, Sugar 1.4 g

Tips:

For a richer flavor, use beef short ribs that are well-marbled.
Braise the short ribs in a Dutch oven or heavy-bottomed pot over low heat for at least 2 hours, or until the meat is fall-off-the-bone tender.
Add vegetables such as carrots, celery, and onions to the pot during the last hour of cooking for a more flavorful broth.
Serve the borscht with a dollop of sour cream and a side of rye bread for a traditional Russian meal.

Conclusion:

Borscht is a delicious and hearty soup that is perfect for a cold winter day. The combination of beef short ribs, vegetables, and beetroots creates a flavorful and nutritious meal. This recipe is a great way to enjoy borscht at home, and it is sure to become a family favorite.