Eosinophilic Esophagitis Friendly Cabbage Borscht with Beef Short Ribs

Total time3 hr 30 min

Prep time30 min

Cook time3 hr

4.7

(13)

Eosinophilic Esophagitis Friendly Cabbage Borscht with Beef Short Ribs

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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)
Can be omitted
sour cream

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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