Recipes

Braised Beef Short Rib Bites With Beets "Borscht"

Joanna Fantozzi|

Braised Beef Short Rib Bites With Beets "Borscht"
3.5 (2 ratings)
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Borscht is a very common beetroots soup or stew in Russia. This recipe, developed by chef Paul Gstrein, combines the flavor of the beet with succulent short ribs. The ribs are divided into bite-sized pieces perfect for appetizers!
Servings
6
Ingredients
  • 6 beef short ribs, trimmed of fat
  • 4 cup large-diced celery (6 large stalks)
  • 2 carrots, peeled and large-diced
  • 3 garlic cloves, minced
  • 1 1/2 cup chopped onion (2 onions)
  • 4 medium sized red beets peeled and large-diced
  • kosher salt
  • freshly ground black pepper
  • 1/4 cup good olive oil
  • 1 leek, cleaned and large-diced, white part only
  • 2 tablespoon tomato paste
  • 1 (750-ml) bottle cotes du rhone or other dry red wine
  • fresh rosemary sprigs
  • fresh thyme sprigs
  • 1 tablespoon brown sugar
  • 1 tablespoon brown sugar
Directions
  1. Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan,
  2. sprinkle with salt and pepper, and roast for 15 minutes. Remove from the
  3. oven. Reduce the oven temperature to 300 degrees F.
  4. Meanwhile, heat the olive oil in a large Dutch oven and add the beets,
  5. leek, onion, celery and carrots and cook over medium-low heat for 20
  6. minutes, stirring occasionally. Add the garlic and cook for another 2
  7. minutes. Add the tomato paste and wine, bring to a boil and cook over high
  8. heat until the liquid is reduced by half, about 10 minutes. Add 1
  9. tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together
  10. with kitchen twine and add to the pot.
  11. Place the roasted ribs on top of the vegetables in the Dutch oven and add
  12. the brown sugar and beef stock. Bring to a simmer over high heat. Cover the
  13. Dutch oven and bake for 2 hours or until the meat is very tender.
  14. Carefully remove the short ribs from the pot and set aside keeping warm.
  15. Discard the herbs and vegetables and skim the excess fat. Strain liquid
  16. through chinoise strainer into clean pot and reduce to create a sauce that
  17. will coat the meat nicely. Glaze the meat with the reduced sauce,
  18. Serve with roasted beets, fingerling potatoes, Brussels sprouts and creamed
  19. horseradish, or your vegetables of choice.
 
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