Ingredients
Units
Scale
For the Beef & Broth Base:
- 2–3 lbs bone-in short ribs (approximately 6 total)
- Salt and freshly ground black pepper
- 2 tablespoons neutral oil (canola, vegetable, or grapeseed)
- 1 large onion, roughly chopped
- 3 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 3 cloves garlic, smashed
- 1 large leek, chopped
- 1 tablespoon tomato paste
- 2 bay leaves
- 1–2 tablespoons red wine or apple cider vinegar (plus more to taste)
- 4–6 cups low-sodium beef, vegetable, and/or chicken stock (enough to just cover the meat)
- More salt and pepper, to taste
For the Borscht Vegetables:
- 3 medium red beets, peeled and cut into 1-inch cubes
- 1 small head of green or savoy cabbage, cored and thinly sliced
- 1 medium sweet potato, peeled and cut into 1-inch cubes
Finishing & Garnish:
- 1–2 tablespoons fresh dill, finely chopped
- Juice of half a lemon (or another splash of vinegar)
- Salt and pepper to taste
- Sour cream or crème fraîche for serving
Instructions
1. Sear the Short Ribs:
- Preheat your oven to 300–325°F (150–160°C).
- Season the short ribs generously with salt and pepper.
- Heat oil in a large, oven-safe Dutch oven over medium-high heat.
- Sear short ribs on all sides until well browned, about 2–3 minutes per side. Work in batches to avoid crowding.
- Transfer browned ribs to a plate.
2. Build the Braising Base:
- Pour off excess fat if more than a tablespoon remains.
- Add onion, carrots, celery, leek, and garlic. Sauté over medium heat until slightly softened and aromatic, about 5–7 minutes.
- Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
- Add a splash of vinegar to deglaze, scraping up browned bits from the pot.
- Return short ribs to the pot, add bay leaves, and adjust seasoning with salt and pepper.
- Pour in enough stock to just cover the meat and bring to a gentle simmer.
3. Braise in the Oven:
- Cover the pot and transfer it to the preheated oven.
- Braise for about 2 hours, checking halfway through to ensure liquid levels are maintained. Add more stock or water if needed.
4. Add the Vegetables:
- Once short ribs are fork-tender, remove the pot from the oven.
- Stir in the cubed beets, sliced cabbage, and sweet potato chunks.
- Adjust seasoning with salt and pepper.
- Return the covered pot to the oven for another 1 hour, or until the vegetables are fork-tender.
5. Finish & Serve:
- Remove from the oven and taste the broth. Adjust flavors with salt, pepper, a splash of vinegar, or a squeeze of lemon to brighten.
- If desired, remove the short ribs from the pot, discard the bones and excess fat, and return shredded meat to the borscht.
- Ladle into bowls, top with a dollop of sour cream or crème fraîche, and garnish with fresh dill.