Rating: 4.5 stars
19 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.



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


Instructions Checklist
  • 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.

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