Recipes Main Dishes Rib Recipes Borscht-Braised Beef Short Ribs 4.8 (18) 18 Reviews 6 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on December 8, 2023 Save Rate Print Share Add Photo 6 6 6 6 Cook Time: 2 hrs 20 mins Total Time: 2 hrs 20 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 Directions 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. Chef John Cook's Notes: I used 2 large beets totaling 1 pound, peeled and cut into eighths. Optional step: when you taste your finished sauce, if you want to add some acidity to balance the sweetness, adjust with a splash of white vinegar. I Made It Print 32 home cooks made it! Nutrition Facts (per serving) 1471 Calories 130g Fat 21g Carbs 52g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 1471 % Daily Value * Total Fat 130g 167% Saturated Fat 56g 281% Cholesterol 265mg 88% Sodium 2218mg 96% Total Carbohydrate 21g 7% Dietary Fiber 5g 18% Total Sugars 11g Protein 52g 105% Vitamin C 11mg 12% Calcium 90mg 7% Iron 7mg 37% Potassium 1367mg 29% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.