Short Rib Borscht Recipes

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

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