Pistachio Free Cabbage Borscht with Beef Short Ribs

Total time3 hr 30 min

Prep time30 min

Cook time3 hr

4.7

(13)

Pistachio Free 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)

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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