Braised beef short rib bites with beets "Borscht"

Braised beef short rib bites with beets "Borscht"
Staff Writer

Paul Gstrein

Short Rib Borscht

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!

Ingredients

  • 6 beef short ribs, trimmed of fat
  • 4 cups large-diced celery (6 large stalks)
  • 2 carrots, peeled and large-diced
  • 3 garlic cloves, minced
  • 1 1/2 cups chopped onion (2 onions)
  • 4 medium sized red beets peeled and large-diced
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup good olive oil
  • 1 leek, cleaned and large-diced, white part only
  • 2 tablespoons tomato paste
  • 1 (750-ml) bottle Cotes du Rhone or other dry red wine
  • Fresh rosemary sprigs
  • Fresh thyme sprigs
  • 1 tablespoon brown sugar
  • 1 tablespoon brown sugar

Directions

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.

Nutritional Facts

Total Fat
15g
21%
Sugar
9g
10%
Saturated Fat
5g
21%
Cholesterol
45mg
15%
Carbohydrate, by difference
35g
27%
Protein
17g
37%
Vitamin A, RAE
4µg
1%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
138mg
14%
Choline, total
43mg
10%
Fiber, total dietary
3g
12%
Folate, total
70µg
18%
Iron, Fe
3mg
17%
Magnesium, Mg
32mg
10%
Niacin
5mg
36%
Phosphorus, P
177mg
25%
Sodium, Na
601mg
40%
Water
129g
5%
Zinc, Zn
3mg
38%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.