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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edi x legend
[email protected]I love the addition of the horseradish cream. It really adds a nice touch of flavor.
Jo-El Hemphill
[email protected]This is a great recipe for a cold winter day.
Frozen Grim
[email protected]The instructions were a bit confusing, but I figured it out eventually.
Shadow_demon
[email protected]This recipe is a bit bland. I had to add a lot of salt and pepper to make it taste good.
William Watson
[email protected]I'm not a big fan of borscht, but this recipe changed my mind. It was so good!
Parvez ladla
[email protected]This is my go-to recipe for borscht. It's always a crowd-pleaser.
Karan Barma
[email protected]I made this dish for a party and it was a huge hit! Everyone loved it.
Olatoye Hammed
[email protected]This recipe is a bit time-consuming, but it's worth it!
Paul Houze
[email protected]The short ribs were a bit tough, but the broth was delicious.
Khodor Awada2
[email protected]This dish is so hearty and flavorful! I love the combination of the beef short ribs and the vegetables.
Somtochukwu Christian
[email protected]I've made this recipe several times and it's always a hit! The beef short ribs are always so tender and the vegetables are cooked perfectly.
Usman Faisalabad
[email protected]This was my first time making borscht, and it turned out amazing! The short ribs were fall-off-the-bone tender and the broth was so flavorful.