Short Rib Borsch | Oregonian Recipes (2024)

Borsch does not have a “t” at the end — somehow the “t” got added on in German (as did a few other unnecessary consonants — borschtsch), so if you want to pass with the Brighton Beach babushkas, lose the “t.”If you open a Russian restaurant, be prepared to have borsch on the menu — people assume it’s part of the contract. And if you (like us) don’t want to have it on your menu year-round, be prepared for a lot of furrowed brows (by the way, “There’s more to Russia than borsch” is not always deemed an acceptable explanation). Also, be prepared for a lot of opinions about what makes for a good borsch. Then, be ready for those who are shocked that borsch has meat in it (aka Americans). As everyone at Kachka can attest, borsch is a dish that people have quite a few strong feelings about. Like every good Russian, I learned to make borsch from my mom — and, with just a few tweaks, this recipe is pretty much hers. So, of course in my opinion, it’s the best version out there.

Heat a large stockpot over high heat, and add the oil. While the pot is heating up, season the short ribs with salt on all sides. When the pot is hot, carefully add the short ribs, and brown to a nice dark sear on all sides (a few minutes per side), using tongs to flip (you may need to do this in batches). The sear on the bottom of the pot will give your soup flavor, so make sure it doesn’t burn — turn the heat down if needed. When the ribs are browned, remove them from the pot and set aside on a plate. Discard the excess grease from the pot.

Reduce the heat to medium, and add the onion. Sauté, stirring occasionally, until caramelized (about 30 minutes), adjusting the heat as needed so that it doesn’t burn. When the onion has softened and browned, add the beets and beef stock.

Bring up to a boil, then reduce the heat until it’s just high enough to maintain a simmer. Simmer until the beets are about half cooked — a knife will go in with some resistance — about 1 hour.

When the beets are half cooked, carefully remove them from the pot with a ladle and set them aside in a bowl to cool — this may seem fussy, but it allows you to get the beet flavor in the pot early on without overcooking the beets themselves. Add the browned short ribs back to the pot, and cook at the gentlest simmer, uncovered, for 3 to 4 hours, or until short ribs are totally falling-apart fork-tender (and going longer won’t hurt). Taste about halfway through cooking, and add salt as needed.

When the reserved beets are cool enough to handle, peel away the skin using a paring knife (if it doesn’t just rub off on its own), and coarsely grate them on the large holes of a box grater or in a food processor. When the short ribs have fully cooked, taste the soup, and add more salt as needed. Use a large slotted spoon to remove the short ribs. Add the potatoes, and continue to simmer until they are just cooked through, another 10 minutes or so. While the potatoes cook, pull the short rib meat off the bones, removing any bits of connective tissue. Discard the bones and connective tissue, and chop the meat into bite-sized chunks. When the potatoes are cooked, stir the meat back into the pot, along with the grated beets and carrots. Turn off the heat, and let cool — the pot will take a few hours to cool enough to go in the refrigerator, and the vegetables will cook in the residual heat. Refrigerate overnight (see note). The next day, discard the hardened fat from off the top. Reheat before serving.

Ladle the borsch into bowls, and garnish with a dollop of sour cream and sprinkling of scallions and dill. Serve with slices of dark bread and spicy mustard. If you want the full Russian approach, try stirring some of the spicy mustard directly into your soup — to me, it’s not borsch without this finishing touch.

Note: If you want to serve the soup the same day it’s made, simply keep it simmering after adding in the beets and carrots. The borsch will be ready as soon as the beets are cooked through. Be careful not to let the soup cook any longer, or else you will drain the beets of all of their color and flavor.

Short Rib Borsch | Oregonian Recipes (2024)

FAQs

What is the difference between borsch and borscht? ›

While “cultured” Americans are likely to spell it with a 't' (Borscht) and describe it as “a beet soup served chilled”, with a little detective work we learned that during the long Russian winters, Borshch is served piping hot and is spelled without the 't' (Borshch).

What is the best way to tenderize beef short ribs? ›

Braising, which is actually slow simmering (after browning in a bit of oil or butter), brings irresistibly tender and boldly flavored results to this meaty cut of beef. Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them.

Do you need to boil short ribs before cooking? ›

Beef ribs need a fair amount of cooking time to break down the collagen and tenderize, so you do want to pre-cook them before grilling. But simply boiling won't add flavor and you'll end up with a blander result. Instead, braise them in a flavored liquid or spice then slowly roast them before finishing on the grill.

Why do you soak short ribs? ›

Optional step – soak the beef ribs in cold water for about 1 hour to remove the extra blood in the cut. This is an optional step. It helps tenderize the meat and let the marinade penetrate the meat well.

Is borscht Russian or Ukrainian? ›

Although borscht is important in Russian and Polish cuisines, Ukraine is frequently cited as its place of origin. Its name is thought to be derived from the Slavic word for the cow parsnip, or common hogweed (Heracleum sphondylium), or from a fermented beverage derived from that plant.

How healthy is Borsch? ›

This soup from Eastern Europe is rich in essential nutrients that provide numerous benefits. Additionally, it's a low-calorie option that can be easily adapted to fit various dietary needs, including vegetarian and vegan lifestyles. Is borscht healthy for you? Rest assured, it certainly is.

Do short ribs get more tender the longer you cook them? ›

The first five ribs of the animal are shorter (hence the term “short ribs”), and the meat around them is more muscular than that around the other ribs. Like other tough cuts of meat, when slow cooked, short ribs break down and become incredibly tender and delicious.

Why are my beef short ribs so tough? ›

If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

Should short ribs be covered in liquid? ›

You want liquid to come about a quarter and no higher than half way up the side of the meat. Because of the curvature of the dino ribs, we'll be cooking them on their sides, so they make a crescent in the pan. Then, of course, you must cook them.

Do you have to brown short ribs before cooking? ›

Short Ribs & Braising:

You don't need any special equipment to braise ribs. First, brown or sear the ribs at a high temperature then cook them in liquid at a lower temperature for a longer period of time. This is an excellent cooking method for tougher cuts of meat that will become tender after prolonged cooking!

Do you rinse beef short ribs before cooking? ›

While washing meat and poultry to remove dirt, slime, fat or blood may have been appropriate decades ago when many slaughtered and prepared their own food, the modern food safety system doesn't require it. Meat and poultry are cleaned during processing, so further washing is not necessary.

Should I remove fat from short ribs before cooking? ›

Short ribs usually come with quite a bit of fat, and while you can trim some of this off before cooking I prefer not to, since it insulates the meat and keeps it moist and tender while cooking. But all that fat, melted off during cooking, can give a pronounced greasy feel to the meat.

Should you marinate short ribs? ›

Unlike thick-cut short ribs that are better-suited for braising, flanken-style beef short ribs are ideal for marinating and grilling due to their increased surface area and thinness.

Why soak ribs in apple cider vinegar? ›

Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor. According to Elizabeth, you don't need a charcoal grill to achieve deliciously-barbequed ribs.

Why do people soak ribs in soda? ›

These beauties are marinated for 24 hours in Coca-Cola (my all time fav soft drink) which breaks down the meat and makes it extra tender and it leaves the ribs infused with just the right amount of sugar. To that, we'll add some spice, cook them until tender and then douse them with a homemade BBQ sauce.

What is the difference between Polish and Ukrainian borscht? ›

Poland has their own Borscht version. It is kind of similar, to how Ukraine adapted the Polish traditional kapusniak soup, Poland adapted Barszcz. The big difference between Ukrainian borscht and Polish borscht is that the Polish version is usually clear, meatless, and made with both pickled and fresh beets.

Why do Americans say borscht? ›

The English spelling borscht comes from Yiddish באָרשט (borsht), as the dish was first popularized in North America by Yiddish-speaking Ashkenazi Jews from Eastern Europe.

Are there different types of borscht? ›

This Ukraine's rich cultural heritage is reflected in the different versions, such as white borscht vs red borscht, which are popular in different regions. In this article, we shall explore the differences between two popular types of borscht: white borscht and red borscht.

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