Borscht-Braised Beef Short Ribs

Ingredients

• 2 lbs. beef short ribs
• 1 onion, diced
• 2 cloves garlic, minced
• 1 lb. beets, peeled and diced
• 2 carrots, peeled and diced
• 2 cups borscht
• 3 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and brown on all sides, about 5 minutes.
3. Remove the short ribs from the pot and set aside. Add the onion, garlic, beets, and carrots and sauté until the onion is softened and lightly browned, about 5 minutes.
4. Return the short ribs to the pot and add the borscht, tomato paste, salt, and pepper. Bring the mixture to a simmer and cover the pot. Transfer the pot to the oven and bake for 1 hour and 15 minutes.
5. Remove the pot from the oven and let cool for 10 minutes before serving.

Interesting Facts

• Borscht is a type of soup or stew made with beets, cabbage, carrots, potatoes, and other vegetables.
• Beef short ribs are an inexpensive cut of beef that are best cooked slowly to make them tender and flavorful.
• Tomato paste adds a rich, tangy flavor to the braising liquid.