Traditional recipes

Braised beef short rib bites with beets "Borscht"

Braised beef short rib bites with beets

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.

Beet-Braised Short Ribs

Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Season the short ribs with salt and pepper. Cook half of the ribs over moderately high heat, turning occasionally, until browned, about 10 minutes transfer to a plate. Repeat with the remaining short ribs. Pour off all but 2 tablespoons of fat from the casserole.

Add the beets, yellow onion, garlic, thyme and bay leaves to the casserole. Season with salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Stir in the red wine, scraping up any browned bits from the bottom of the casserole. Return the ribs to the pot, add the tomatoes and bring to a simmer. Cover and braise in the oven for about 3 hours, until the ribs are very tender. Discard the thyme sprigs and bay leaves and skim off as much fat as possible from the sauce.

Meanwhile, in a small saucepan, bring the ice wine vinegar and pickling spices to a boil over high heat add the red onion. Remove from the heat and let stand, tossing occasionally, until tender, about 30 minutes.

In a large pot, cover the parsnips with 2 inches of cold water, season with salt and bring to a boil over high heat. Reduce the heat and simmer until tender, 15 to 20 minutes drain and transfer to a food processor. Add the butter and pulse until coarsely pureed. With the machine on, drizzle in the half-and-half puree until smooth. Season with salt and pepper.

In a small bowl, whisk the crème fraîche with the horseradish and season with salt and pepper. To serve, spoon the parsnip puree into shallow bowls. Top with the short ribs, beets, horseradish cream and pickled onion and serve.

If you have leftover short ribs, this is without a doubt the best way to serve them on day two. But if you're making short ribs primarily so you can make this sandwich, there's no problem with that either.

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Beef and Beet Borscht with Nigella and Preserved Lemon Crème Fraîche

Evan is chef and owner of Black Trumpet restaurant and co-owner of Stock & Spice, both in Portsmouth, New Hampshire, and Ondine Oyster & Wine Bar in Belfast, Maine, USA.

Borscht Photo credit: Copyright © 2016 by Enna Grazier


For the Preserved Lemon Crème Fraîche

For the borscht

  • 30 ml (2 tablespoons) olive oil
  • 680 grams (1½ pounds) red beets (about 3 large), scrubbed and quartered
  • 225 grams (½ pound) celery root, peeled, rough-chopped
  • 3 carrots, rough-chopped
  • ¼ red cabbage, rough-chopped
  • 2 red onions, rough-chopped
  • 12 cloves garlic, peeled
  • 20 ml (1 tablespoon plus 1 teaspoon) salt
  • 2.5 ml (½ teaspoon) black pepper
  • 235 ml (1 cup) tomato puree
  • 235 ml (1 cup) red wine
  • 60 ml (¼ cup) red wine vinegar
  • 15 ml (1 tablespoon) cumin seed, toasted
  • 5 ml (1 teaspoon) nigella seed, toasted
  • 5 ml (1 teaspoon) fennel seed, toasted
  • 2.5 ml (½ teaspoon) ground cinnamon
  • Pinch cayenne pepper
  • 1.9 liter (½ gallon) beef stock, plus more for thinning

To garnish, per bowl

  • Leftover Braised Beef Short Rib, shredded and crisped in a pan with a pat of butter
  • 15 ml (1 tablespoon) Preserved Lemon Crème Fraîche (recipe follows)
  • Pinch nigella seed
  • 1 sprig dill


1. To make the Preserved Lemon Creme Fraîche: Fold everything together in a small bowl. Cover and refrigerate until needed.

2. For the borscht: In a large heavy-bottomed pot, combine the olive oil with the next eight ingredients. Cook 5 minutes, stirring occasionally. Add the tomato puree and simmer 2 minutes. Add the red wine, vinegar, and spices stir to combine.

3. Add the stock, sugar, and 475 ml (2 cups) water, and bring to a boil. Reduce the heat to a simmer, cover, and cook for about 1¼ hours, or until the beets are fork-tender.

4. Let the soup cool slightly, then puree it in batches in a blender until smooth, adding more stock as necessary to reach your desired thickness. Serve immediately garnished with crispy short rib, crème fraîche, dill, and nigella seed, or let it cool to room temperature, refrigerate, and reheat over very low heat before serving.


  • 2 tablespoons vegetable oil
  • 3 pounds English-cut beef short ribs
  • 1/2 cup dry red wine
  • 8 cups beef stock, chicken stock or low-sodium chicken broth
  • 1/2 tablespoon juniper berries
  • 1/2 tablespoon whole black peppercorns
  • 1/2 tablespoon whole coriander seeds
  • 2 dill sprigs
  • 2 oregano sprigs
  • 2 parsley sprigs
  • 2 tablespoons unsalted butter
  • 3 beets (1 1/2 pounds), peeled and diced
  • 1 small rutabaga (1/2 pound), peeled and diced
  • 1 leek, diced
  • 1 small onion, diced (1 cup)
  • 1/2 pound carrots, diced
  • 2 celery ribs, diced
  • 1/2 head savoy cabbage (1 pound), cored and shredded
  • Half of a 14-ounce can chopped tomatoes and their juices
  • 1/2 cup dry red wine
  • 2 tablespoons red wine vinegar
  • Kosher salt
  • Freshly ground pepper
  • Sour cream, chopped dill and grated horseradish, for serving

In a heavy medium pot, heat the oil. Add the short ribs and cook until browned all over, about 5 minutes. Add the wine and stock and bring to a boil. Cover and simmer over moderate heat, stirring occasionally, until the meat is very tender, about 2 hours. Transfer the short ribs to a baking sheet and let cool. Strain the broth through a fine sieve. Discard the beef bones and dice the meat.

Wrap the juniper berries, peppercorns, coriander seeds, dill, oregano and parsley sprigs in a double layer of cheesecloth and tie tightly into a bundle. In a large pot, melt the butter. Add the beets, rutabaga, leek, onion, carrots, celery, cabbage and the herb-spice bundle. Cook, stirring occasionally, until the vegetables begin to soften and the cabbage is wilted, about 15 minutes. Add the tomatoes and wine and simmer for 2 minutes.

Stir in the strained beef broth and simmer until the vegetables are tender, about 1 hour. Stir in the vinegar and the chopped meat and simmer for 15 minutes. Season with salt and pepper. Serve the borscht with sour cream, chopped dill and horseradish.

  • For the Beef Broth:
  • 2 1/4 pounds (1kg) bone-in beef short ribs (see note)
  • 3/4 pound (340g) fresh pork belly (see note)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons (30ml) vegetable oil
  • 1 medium onion, roughly diced (8 ounces 225g)
  • 2 medium carrots, roughly diced (8 ounces 225g)
  • 2 celery ribs, roughly diced (4 ounces 115g)
  • 4 medium cloves garlic, crushed
  • 1 tablespoon (15ml) tomato paste
  • 1 1/4 pounds (575g) beef marrow bones
  • 1 smoked ham hock (about 3/4 pound 340g)
  • 2 sprigs fresh dill
  • 2 sprigs flat-leaf parsley
  • 1 bay leaf
  • For the Borscht:
  • 1 large onion, cut into small dice (12 ounces 340g)
  • 1 medium carrot, cut into small dice (4 ounces 115g)
  • 1 celery rib, cut into small dice (2 ounces 55g)
  • 4 medium cloves garlic, minced
  • 1 small celery root (celeriac), peeled and cut into small dice (9 ounces 255g)
  • 1 medium parsnip, peeled and cut into small dice (6 ounces 170g)
  • 2 pounds red beets (900g about 5 medium beets), peeled with a sharp vegetable peeler and cut into small dice
  • 1/2 (12-ounce 340g) head green or white cabbage, quartered, cored, and shredded
  • 1 (28-ounce 784g) can peeled whole tomatoes, drained and crushed by hand
  • 4 medium red potatoes (1 pound 450g), diced
  • 1/4 pound kielbasa (4 ounces 115g), diced (optional)
  • Red wine vinegar, to taste
  • 1/2 cup (120ml) sour cream
  • 1 teaspoon (5g) ground toasted caraway seeds (optional)
  • Minced fresh dill, for garnish

For the Beef Broth: Season short ribs and pork belly all over with salt and pepper. In a large, heavy-bottomed stockpot, heat oil over medium-high heat until shimmering. Working in batches to avoid crowding the pot, add beef and pork belly and cook, turning, until browned all over, about 5 minutes per side. Transfer meats to a rimmed baking sheet or platter and set aside. Add onion, carrot, celery, and garlic to pot and cook, stirring and scraping up any browned bits, until starting to brown, about 6 minutes.

Stir in tomato paste and cook for 2 minutes, lowering heat if necessary to prevent scorching. Add 4 quarts (3.75L) water, short ribs, pork belly, marrow bones, ham hock, dill, parsley, and bay leaf and bring to a simmer over medium-high heat. Lower heat to maintain a gentle simmer and cook until meats are tender, about 3 hours.

Strain meat broth, reserving all meats and bones discard vegetables. You should have about 3 quarts (2.8L) broth. If you have less, add enough water to bring it up to 3 quarts. You can refrigerate broth and meats separately for up to 3 days before continuing with the recipe, or continue immediately.

For the Borscht: Pick bones from short ribs and ham hocks and push marrow from bones. Discard bones. Cut up all broth meats and marrow into small dice and set aside. (If marrow is hot, it won't dice neatly this is fine.) Skim rendered fat from surface of broth (if broth is cold, the fat will be a solid cap on top) reserve 1/4 cup (60ml) and discard the rest.

In a large, heavy-bottomed stockpot, heat the 1/4 cup reserved fat from broth over medium-high heat until shimmering. Add onion, carrot, celery, and garlic and cook, stirring, until softened, about 5 minutes. Add 3 quarts (2.8L) meat broth and bring to a simmer.

Add diced meats to broth, along with celery root, parsnip, beets, cabbage, and tomatoes and cook until vegetables are tender, about 20 minutes. Add potatoes and kielbasa, if using, and cook until potatoes are just tender, about 15 minutes. Season with salt and pepper. Add vinegar until soup hits the perfect balance of sweet and sour to your taste.

Stir toasted caraway, if using, into sour cream and season lightly with salt. Ladle hot borscht into bowls and top with dollops of caraway sour cream and fresh dill. Serve right away. Remaining soup can be refrigerated for up to 5 days and frozen for up to 3 months.

Red Wine Braised Short Ribs

I made beef short ribs in red wine sauce many years ago and fell in love with them. Naturally, this meant that I had to perfect the recipe and make them for everyone else to try too. I think I’m kind of hooked on trying to impress people with food, but with these Red Wine Braised Short Ribs, it’s so easy to do!

My mom was the first person to try them. She was visiting me for a few days when my oldest son and I lived in Colorado Springs.

Thankfully, she loved them! I always serve them with carrots over mashed potatoes. My mom never makes them for herself, even though it really is an easy recipe. But, she often reminds me that I need to make her these ribs again, along with my Coconut Curry Chicken recipe.

She’s not the only one who has tried and loved this recipe. The last time I made these ribs for my own family, my fiancé asked, “Why don’t we eat this more often?

Why The Recipe Works

  • This is an easy, yet impressive dinner. It’s a wonderful weekend meal whether just for the family, or entertaining dinner guests.
  • These ribs will be fall apart tender and coated in the richest, most flavorful red wine sauce.
  • It’s classic comfort food at it’s finest!

How to Make Red Wine Braised Short Ribs

If you’ve bounced around the blog some, you’ll see that most of my recipes fall into the quick AND easy categories. Not this one. It’s super easy, but far from quick. This isn’t a dinner for a busy week night (I haven’t tested it in a slow cooker or Instant Pot yet). The ribs take about 2 1/2 to 3 hours to cook properly in a Dutch Oven, but trust me, they are worth the wait!

Preheat your oven to 300°F. Peel and trim the carrots and set aside. Trim any excess fat off of the beef ribs and season with salt and pepper.


Heat the olive oil in a large Dutch oven over medium high heat. Add the beef ribs, in batches, and sear on all sides until well browned, about 4 minutes per side. Transfer to a bowl, until all of the ribs are all done.

Tip: if you don’t have a Dutch Oven, you can brown the ribs in a skillet, then transfer them to a baking dish instead.

Reduce the heat to medium and add the garlic. Cook, until fragrant, about 1 minute. Add the wine and turn the heat back up to medium-high. Simmer until it’s reduced by half.

Add the beef broth or stock, carrots, and thyme. Place the beef and any juices that have accumulated in the bowl back into the Dutch oven. Cover and bring to a simmer, then transfer to the oven for approximately 2 1/2 hours, turning the meat halfway through cooking.

If you want to use the excess liquid as a sauce, you might want to put it through a fine strainer to remove the solids first. You can then use it as it, or thicken it with flour or cornstarch. I usually just use it as is.


When you finally take the ribs out of the oven, you will smell this wonderful red wine and beef aroma! I absolutely love it! Because these ribs are slow cooked, they will be fall apart tender. There should be plenty of extra sauce if you prefer to have extra to pour over the meat and potatoes.

To plate, you can serve the short ribs over mashed potatoes with the carrots off to the side. To make this dish a little lower in carbs, you can serve the ribs over cauliflower rice.

Tips and Techniques for the Best Red Wine Braised Short Ribs

  • If you don’t have a Dutch Oven, you can brown the ribs in a skillet, then transfer them to a baking dish instead.
  • Make this dish lower in carbs by serving the ribs over cauliflower rice.
  • Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
  • Are short ribs beef? Yes, short ribs are beef.
  • Can cooked short ribs be frozen? Yes, wrap them tightly before storing cooked short ribs in the freezer.
  • Are short ribs keto? Yes, short ribs are keto so long as the ingredients that you choose to prepare them with are keto as well. The carrots in this recipe are a gray area depending on how strict you are.

Other Recipes to Try

Love this recipe for Red Wine Braised Short Ribs? Follow me on Pinterest, Instagram, and Facebook for more!

Tips to make the best red wine braised short ribs:

  • If you want to make a short rib recipe slow cooker friendly, you can follow all of the directions here, but instead of cooking on the oven, add your red wine braised short ribs slow cooker. Cook on LOW for 8-10 hours.
  • If you prefer braised short ribs without wine, you can create a sauce with beef broth or homemade slow cooker bone broth. You can also dilute the wine with water if you still want to cook with the wine but want to taste the flavors less.
  • If you want to make ahead, first prepare your short ribs as directed above. Allow to cool slightly and then place in the refrigerator overnight. The next day, scrape off any solidified fat that may rise to the surface. Bring the gravy and short ribs to a boil, reduce heat to a simmer and cook for 10-15 minutes, until heated through.

How To Make Braised Short Ribs

As I mentioned there are 4 steps to braising any type of meat and this applies to these short ribs.

Sear the meat: Dredge the short ribs first in a bit of seasoned flour with salt and pepper, then sear them in a large Dutch oven or braiser to lock in those flavors and sear some of that fat so it crisps up a bit. Transfer the ribs to a plate and set aside.

Saute the mirepoix: Add the onions, carrot, celery, garlic to the braiser and saute them for about 3 to 4 minutes, or until the onion has softened and the garlic is aromatic.

Deglaze the pot: Stir in the tomato paste and add in the Guinness, broth, liquid smoke, spices and stir everything, scraping up all the brown bits from the bottom of the pan. Taste for seasoning and adjust with salt and pepper as needed.

Braise: Add the short ribs back to the braiser, cover with a lid and transfer to the oven. Cook for 2 1/2 to 3 hours at 375 F degrees, or until the ribs fall off the bone.

Featured in Crush it with JUSTIN Series

As we find ourselves cozied by the fire fending off winter's chill, nothing brings warmth and comfort on a cold winter’s day like braised beef and a bottle of Cabernet. JUSTIN Cabernet Sauvignon has hints of dark fruit, leather, tobacco and has a medium body, making it a great wine to be enjoyed by the fire or paired with food. Here we pair this versatile wine with braised beef Braised Beef Short Rib.

Braised Beef Short Rib:
2 pounds Beef Braised Beef Short Rib (boneless and cut into 4 pieces. You can also buy bone in and adjust up the weight)
1 ea Yellow onion (large dice)
4 cloves Garlic
1 ea Carrot (large dice)
1 ea Celery stock (large dice)
4 sprigs Thyme (tied together)
1 cup Red wine (e.g. Cabernet)
6 cup Veal or beef stock/broth
1 teaspoon Kosher salt
To taste Freshly cracked pepper

Creamy Polenta:
1 1/2 cup Milk (whole)
1 cup Chicken / vegetable stock (or more milk)
1/3 cup Polenta
4 tablespoons Butter
1/2 cup Parmesan (grated)
To taste Kosher salt
To taste White pepper

Mashed Potatoes:
4 each (1000g) Large potatoes (peeled and large dice)
1/2 cup Heavy cream
1/2 cup Milk (whole)
1/2 cup Butter
To taste Kosher salt
To taste White pepper

  • Season Braised Beef Short Rib with salt and pepper
  • Heat a large pot or cocotte to high heat and add clarified butter or canola oil
  • Add Braised Beef Short Rib and sear until dark golden brown on all sides
  • Reduce heat to low and add the onion, garlic, carrot, celery sauté until tender
  • Add red wine and cook until alcohol is burned off
  • Add stock and thyme bring to a simmer on low and cover
  • Let cook for 3-4 hours until meat is tender and falling apart when touched
  • Remove the meat from sauce
  • Strain the liquid and reduce until nape (slightly thickened)
  • Spoon sauce on meat serve with mashed potatoes or creamy polenta and the braised carrots (reserved from the braising)
  • In a medium pot bring liquids to a simmer
  • Whisk in polenta continue to whisk over low heat until it thickens and granules of polenta soften and become smooth
  • Add more milk if desired for a creamier thickness
  • Add butter and cheese season to taste with salt and pepper
  • Add more cheese if desired, or add other sharp, dry aged cheeses for flavor variations
  • Note that blue or gorgonzola cheese will pair well with the filet and the JUSTIN Cabernet Sauvignon
  • In a medium pot place peeled and diced potatoes, submerge in water, and season pot with approximately 2 tablespoons salt
  • Simmer the potatoes until tender and falling apart when pushed with a fork or knife
  • Strain potatoes and remove all water
  • Using a potato ricer or hand, mash potatoes until smooth
  • Heat gently the cream, milk, and butter whisk in
  • Be careful to incorporate but not over mix, as overmixing potatoes can create a gummy texture
  • Season potatoes with salt and pepper as desired
  • If you prefer creamier, richer potatoes, add more butter

Consider adding other flavors to take your mashed potatoes to another level by including herbs, blue cheese, roasted garlic, or even lobster.