Name: Borscht-Braised Beef Short Ribs
Yield: 4
Ingredients: Beef short ribs, cut into 3-inch pieces - 3 pounds; Kosher salt and freshly ground black pepper to taste - 3 pounds; Vegetable oil - 1 tablespoon; Yellow onion, chopped - 1; All-purpose flour - 2 tablespoons; Chicken broth - 3 cups; Bay leaf - 1; Beets, peeled and cut into large pieces - 1 pound; Cubed carrots - 1 cup; Chopped celery - ½ cup; Kosher salt, or to taste - 2 teaspoons; Sour cream - ¼ cup; Chopped fresh chives - 1 tablespoon

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Ingredients for - Borscht-Braised Beef Short Ribs

1. Beef short ribs, cut into 3-inch pieces - 3 pounds

2. Kosher salt and freshly ground black pepper to taste - 3 pounds

3. Vegetable oil - 1 tablespoon

4. Yellow onion, chopped - 1

5. All-purpose flour - 2 tablespoons

6. Chicken broth - 3 cups

7. Bay leaf - 1

8. Beets, peeled and cut into large pieces - 1 pound

9. Cubed carrots - 1 cup

10. Chopped celery - ½ cup

11. Kosher salt, or to taste - 2 teaspoons

12. Sour cream - ¼ cup

13. Chopped fresh chives - 1 tablespoon

How to cook deliciously - Borscht-Braised Beef Short Ribs

1. Stage

Preheat oven to 325 degrees F (165 degrees C).

2. Stage

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. Stage

Bake in preheated oven until meat is tender, about 2 hours. Transfer meat and vegetables to a serving platter.

4. Stage

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. Stage

Serve in bowls topped with a dollop of sour cream and chopped fresh chives.