Cabbage Borscht with Beef Short Ribs
Total time3 hr 30 min
Prep time30 min
Cook time3 hr
4.7(13)
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Learn more →Ingredients
6 servings
For the braise
- 3 lbs bone-in beef short ribs (about 4–5 ribs)
- 1 ½ tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 tbsp neutral oil (such as canola or sunflower)
- 1 large yellow onion, diced
- 3 medium carrots, peeled and cut into ½-inch rounds
- 3 stalks celery, sliced ½-inch thick
- 4 cloves garlic, minced
- 2 medium beets (about 12 oz total), peeled and cut into ½-inch cubes
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 6 cups low-sodium beef broth
- 2 tbsp red wine vinegar
- 1 tbsp granulated sugar
- 2 bay leaves
- ½ small head green cabbage (about 1 lb), cored and shredded into ½-inch strips
For serving
- 2 tbsp fresh dill, roughly chopped (optional)
- sour cream, for serving (optional)
Instructions
- 1
Pat the short ribs thoroughly dry with paper towels and season all over with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.
- 2
Heat the oil in a large (7–8 qt) Dutch oven over medium-high heat until shimmering. Add the short ribs in a single layer and sear, undisturbed, for 4–5 minutes per side until deeply browned on all surfaces. Transfer the ribs to a plate and set aside.
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