Borscht-Braised Beef Short Ribs

Ingredients and Weight:

• 8 bone-in beef short ribs (2-3 pounds total)
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup red borscht (available in the international aisle of most supermarkets)
• 2 cups beef broth
• 1 cup dry red wine
• 1 bay leaf
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh parsley

Preparation Time:

• 20 minutes

Cooking Time:

• 3 hours in the oven
• 2 hours in the slow cooker

Difficulty Level:

• 3 (medium)

Preparation Method Steps:

1. Preheat the oven to 300°F (150°C).
2. Season the short ribs with salt and pepper.
3. Heat the olive oil in a large Dutch oven or oven-safe pot over medium heat.
4. Sear the short ribs on all sides until browned.
5. Remove the short ribs from the pot and set aside.
6. Add the onion, carrots, celery, and garlic to the pot and sauté until softened, about 5 minutes.
7. Stir in the borscht, beef broth, red wine, bay leaf, thyme, and parsley.
8. Bring to a simmer and return the short ribs to the pot.
9. Cover and braise in the oven for 3 hours, or in a slow cooker on low for 2 hours.
10. Remove the short ribs from the pot and let rest for 10 minutes before carving.
11. Serve the short ribs with the braising liquid and your favorite sides.

Nutritional Information:

• Calories: 450 per serving
• Fat: 20 grams
• Protein: 35 grams
• Carbohydrates: 20 grams

Dish Characteristics:

• Tender, fall-off-the-bone beef short ribs
• Rich and flavorful borscht-infused braising liquid
• Perfect for a special occasion or dinner party

User Comments:

• "These short ribs were absolutely delicious. The meat was so tender and the borscht gave it a unique and flavorful twist."
• "This recipe was easy to follow and the results were amazing. My guests raved about the ribs."
• "I've made this dish several times and it's always a crowd-pleaser. The braising liquid is so good that I use it as a sauce for mashed potatoes."

Special Precautions and Tips:

• If you can't find red borscht, you can substitute with 1 cup of beet juice and 1/2 cup of red wine vinegar.
• Don't overcook the short ribs, as they will become dry and tough.
• Serve with crusty bread to soak up the delicious braising liquid.