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.
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
Step 1
Preheat oven to 325 degrees F (165 degrees C).
Step 2
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.
Step 3
Bake in preheated oven until meat is tender, about 2 hours. Transfer meat and vegetables to a serving platter.
Step 4
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.
Step 5
Serve in bowls topped with a dollop of sour cream and chopped fresh chives.
Cook’s Notes:
I used 2 large beets totaling 1 pound, peeled and cut into eighths.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 1471 | |
% Daily Value * | |
Total Fat130g | 167% |
Saturated Fat56g | 281% |
Cholesterol265mg | 88% |
Sodium2218mg | 96% |
Total Carbohydrate21g | 7% |
Dietary Fiber5g | 18% |
Total Sugars11g | |
Protein52g | |
Vitamin C11mg | 53% |
Calcium90mg | 7% |
Iron7mg | 37% |
Potassium1367mg | 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.
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