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.

Recipe Summary

cook:
2 hrs 20 mins
total:
2 hrs 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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.

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.

Nutrition Facts

1471 calories; protein 52.4g; carbohydrates 20.6g; fat 130g; cholesterol 264.9mg; sodium 2218.1mg. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/24/2016
Wow chef John does it again! This dish was amazing!!! My husband was sckeptical of the beets and the red mixture but he loved it as well. I served this over large egg noodles and omitted the sour cream at the end. Next time I will try it with a splash of vinegar to help balance the sweetness but it's still amazing as is. This is a must try! Just be warned that the beets will stain everything so be careful where you choose to cut and peel. Thanks chef John! Read More
(2)
18 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/29/2016
I found this recipe while looking for a slow-cooker idea for short ribs and bought the ingredients without noticing it called for braising. Here's my crockpot version. Browned the meat in a dutch oven in batches. Transferred them to the crockpot then did onions as in the original recipe. Added 2 tsp minced garlic for the last minute then browned the flour enough to get rid of flour taste. Deglazed the dutch oven with about half the broth then put it all in the crockpot with the remaining ingredients. About 1 hour on high followed by 4 hours or so on low. When all was done I removed the meat and vegetables to a large bowl de-fatted the liquid then thickened it with a corn starch slurry on the stove top. Served the whole thing over extra-wide egg noodles. Wife said it's a definite keeper. Read More
(2)
Rating: 5 stars
03/24/2016
Wow chef John does it again! This dish was amazing!!! My husband was sckeptical of the beets and the red mixture but he loved it as well. I served this over large egg noodles and omitted the sour cream at the end. Next time I will try it with a splash of vinegar to help balance the sweetness but it's still amazing as is. This is a must try! Just be warned that the beets will stain everything so be careful where you choose to cut and peel. Thanks chef John! Read More
(2)
Rating: 4 stars
03/26/2018
Good as a starting off point for a recipe. The seasoning wasn't borscht enough for me though. I ended up using 2 tbl of dill, 1 tsp of cumin, 2 tsp of caraway seeds, 3 cloves of garlic and 2 tsp of thyme. Also, always preferred parsnips over carrots so swapped those as well. Read More
(1)
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Rating: 5 stars
12/27/2016
This is a wonderful wonderful meal. We served it with a goat cheese creamy polenta and asparagus! Absolutely perfect Christmas dinner. Read More
Rating: 5 stars
01/24/2018
I was very pleased with the results of this recipe. I made this using my Hot Pot pressure cooker. I did not add the vegetables until the meat had cooked for 15 minutes and allowed to depressurize on its own. I then added the vegetables cooked them for 5 minutes and manually reduced the pressure. Read More
Rating: 5 stars
02/22/2018
Warm & comforting. We made this for Valentine's dinner & served with crusty buttered bread & a nice French red table wine! Leftovers froze very well & we will make again for game night with friends. Read More
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Rating: 5 stars
10/31/2018
This is amazing! The slight sweetness of the beets just compliments the beef. I used stewing beef and beef stock and added a celery root. Of course the veggies was all out of my garden. Otherwise nothing else added. I have made this 3 times already. Just gets better every time. Chef John knows his stuff! Read More
Rating: 5 stars
10/28/2016
Really good stuff! Truthfully I probably won't make it often; I was looking for a way to use up some beets left in my case box. On the other hand I have so much bracing liquid left even after reduction that it is going to Bebe tarter for what I expect to be a lovely soup. Thanks Chef John! Read More
Rating: 5 stars
03/06/2020
Another keeper. We like beets a lot so it was a nice addition to the short ribs. I followed the recipe but added the cumin and other spices suggested by others. I served the stew over egg noodles. Read More
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