Looking for a warming, deeply flavorful soup to cozy up with this season? This Short Rib Beet Borscht is the answer. Inspired by Eastern European traditions, this luxurious beet-based stew layers slow-braised beef short ribs with sweet beets, tender cabbage, and sweet potatoes. The result is a balanced, tangy, and richly satisfying meal perfect for chilly days.
Why a Good Sear Matters
A truly flavorful braise begins with an essential step: searing your short ribs. Before you add any liquid or aromatics, take the time to brown the beef on all sides. This process, known as the Maillard reaction, creates deep, caramelized notes that form the backbone of your final broth. The crispy, golden crust you achieve on the meat infuses every spoonful with layers of savoriness that simple simmering alone can’t match.
Why Add Vegetables Later?
When making this Short Rib Beet Borscht, it’s tempting to toss in all your veggies from the start—but timing is everything. The initial braise focuses on extracting flavor from the beef and aromatics like onion, carrots, celery, and leek. Once the meat is tender, that’s when you add the beets, cabbage, and sweet potato. This strategy ensures that these vegetables retain their vibrant color, texture, and fresh flavor, rather than dissolving into mush after hours of cooking. The end result? A richly flavored broth that still highlights the satisfying bite of perfectly cooked beets and sweet potatoes.
Tips & Variations
- Make Ahead: This borscht tastes even better the next day. Store it overnight to allow flavors to meld, then gently reheat before serving.
- Adjust the Acidity: Traditional borscht strikes a balance between sweet and sour. Feel free to tweak the vinegar or add lemon juice until you reach your perfect tang.
- Try Other Cuts: While short ribs add incredible richness, beef shanks or bone-in chuck also work beautifully.
Shop The Recipe
Frequently Asked Questions
Q: Can I use pre-cooked beets?
A: You can, but fresh beets develop better flavor and release more natural sweetness into the broth. If using pre-cooked beets, add them closer to the end of the cooking time so they don’t become overly soft.
Q: What’s the best stock to use?
A: Beef stock is traditional for depth, but mixing beef and chicken or even vegetable stock works well. Just keep it low-sodium so you can control the seasoning.
Q: Can I freeze leftovers?
A: Absolutely. This borscht freezes well. Portion it out and store in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently.
Q: Is sour cream necessary?
A: Not essential, but it’s classic! Sour cream or crème fraîche provides a creamy, cooling counterpoint to the earthy beets and rich meat. For a dairy-free option, try a coconut or cashew-based cream.
If you make it, please tag me on Instagram so I can see! Nothing makes me happier than seeing your creations.
Have questions or want to share your thoughts? Drop them in the comments below—I’d love to hear from you!
Print
Braised Short Rib Beet Stew (Borscht)
- Prep Time: 30 minutes
- Cook Time: 3 1/2 hours
- Total Time: 0 hours
- Yield: 4-6 1x
- Category: Soups & Stews
- Method: Braising
- Cuisine: Eastern European
Description
This warming short rib beet borscht blends slow-braised beef with sweet, earthy beets for a rich, tangy broth. Tender short ribs provide depth, while vibrant vegetables and a dollop of sour cream deliver a balanced, comforting meal perfect for cool weather.
Ingredients
For the Beef & Broth Base:
- 2–3 lbs bone-in short ribs (approximately 6 total)
- Salt and freshly ground black pepper
- 2 tablespoons neutral oil (canola, vegetable, or grapeseed)
- 1 large onion, roughly chopped
- 3 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 3 cloves garlic, smashed
- 1 large leek, chopped
- 1 tablespoon tomato paste
- 2 bay leaves
- 1–2 tablespoons red wine or apple cider vinegar (plus more to taste)
- 4–6 cups low-sodium beef, vegetable, and/or chicken stock (enough to just cover the meat)
- More salt and pepper, to taste
For the Borscht Vegetables:
- 3 medium red beets, peeled and cut into 1-inch cubes
- 1 small head of green or savoy cabbage, cored and thinly sliced
- 1 medium sweet potato, peeled and cut into 1-inch cubes
Finishing & Garnish:
- 1–2 tablespoons fresh dill, finely chopped
- Juice of half a lemon (or another splash of vinegar)
- Salt and pepper to taste
- Sour cream or crème fraîche for serving
Instructions
1. Sear the Short Ribs:
- Preheat your oven to 300–325°F (150–160°C).
- Season the short ribs generously with salt and pepper.
- Heat oil in a large, oven-safe Dutch oven over medium-high heat.
- Sear short ribs on all sides until well browned, about 2–3 minutes per side. Work in batches to avoid crowding.
- Transfer browned ribs to a plate.
2. Build the Braising Base:
- Pour off excess fat if more than a tablespoon remains.
- Add onion, carrots, celery, leek, and garlic. Sauté over medium heat until slightly softened and aromatic, about 5–7 minutes.
- Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
- Add a splash of vinegar to deglaze, scraping up browned bits from the pot.
- Return short ribs to the pot, add bay leaves, and adjust seasoning with salt and pepper.
- Pour in enough stock to just cover the meat and bring to a gentle simmer.
3. Braise in the Oven:
- Cover the pot and transfer it to the preheated oven.
- Braise for about 2 hours, checking halfway through to ensure liquid levels are maintained. Add more stock or water if needed.
4. Add the Vegetables:
- Once short ribs are fork-tender, remove the pot from the oven.
- Stir in the cubed beets, sliced cabbage, and sweet potato chunks.
- Adjust seasoning with salt and pepper.
- Return the covered pot to the oven for another 1 hour, or until the vegetables are fork-tender.
5. Finish & Serve:
- Remove from the oven and taste the broth. Adjust flavors with salt, pepper, a splash of vinegar, or a squeeze of lemon to brighten.
- If desired, remove the short ribs from the pot, discard the bones and excess fat, and return shredded meat to the borscht.
- Ladle into bowls, top with a dollop of sour cream or crème fraîche, and garnish with fresh dill.
Leave a Reply