Borscht is a very common beetroots soup or stew in Russia. This recipe, developed by chef Paul Gstrein, combines the flavor of the beet with succulent short ribs. The ribs are divided into bite-sized pieces perfect for appetizers!
Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan,
sprinkle with salt and pepper, and roast for 15 minutes. Remove from the
oven. Reduce the oven temperature to 300 degrees F.
Meanwhile, heat the olive oil in a large Dutch oven and add the beets,
leek, onion, celery and carrots and cook over medium-low heat for 20
minutes, stirring occasionally. Add the garlic and cook for another 2
minutes. Add the tomato paste and wine, bring to a boil and cook over high
heat until the liquid is reduced by half, about 10 minutes. Add 1
tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together
with kitchen twine and add to the pot.
Place the roasted ribs on top of the vegetables in the Dutch oven and add
the brown sugar and beef stock. Bring to a simmer over high heat. Cover the
Dutch oven and bake for 2 hours or until the meat is very tender.
Carefully remove the short ribs from the pot and set aside keeping warm.
Discard the herbs and vegetables and skim the excess fat. Strain liquid
through chinoise strainer into clean pot and reduce to create a sauce that
will coat the meat nicely. Glaze the meat with the reduced sauce,
Serve with roasted beets, fingerling potatoes, Brussels sprouts and creamed
horseradish, or your vegetables of choice.