Borscht-Braised Beef Short Ribs
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.
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Recipe Summary
Ingredients
Directions
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.