Borscht-braised beef short ribs - It is better Beets

Borscht-braised beef short ribs - It is better Beets -

Even so I often joke about naming the dishes somehow help with the search engines, I rarely did. Mostly because I do not get a bonus for the extra traffic, but with this borscht-braised beef short ribs, I fully admit intentionally do not use the "B" word.

I would hate to think that someone who they hate beets not even watch the video. I thought if we could get them to at least see the dish in all its colorful splendor, they simply have to give it a try. At least they do not like beets, and beautiful things.

Moreover, I can totally relate to the people "I do not eat beets," as I am. I've never been a big fan, but some things, such as borscht, I love them. With this simple soup as an inspiration, I thought the flavors would work well with the rich, fatty short ribs and they sure did.

Is that enough to change your mind about beet? There is only one way to find out. I hope you give this a try soon. Enjoy!

Ingredients for 4 servings:

1 oil vegetable soup

3 pounds beef short ribs, cut into 3-inch pieces, seasoned generously with salt and freshly ground black pepper to taste

1 yellow onion, chopped

2 tablespoons tablespoons all-purpose flour

chicken broth 3 cups
1 bay leaf

1 cup cubed carrots

1/2 cup chopped celery

1 pound of beets, cut into chunks (about two large ball sized beets, cut into eighths)

2 teaspoon kosher salt or to taste

- optional step :. when you taste your finished sauce if you want to add a little acidity to balance the sweetness, adjust with a little white vinegar

- cream Garnish sour and chives