Short Rib Borsch

from PDX Monthly

INGREDIENTS
1/4 cup canola oil
2 1/2 to 3 lbs bone-in beef short ribs
Kosher salt
1 medium yellow onion, halved and sliced into thin half moons
2 large red beets, scrubbed
2 quarts beef stock
2 large Yukon gold potatoes, peeled and diced into ¾-inch cubes
1 carrot, peeled and grated on the large holes of a box grater
1 handful thinly sliced scallions
1 handful roughly chopped dill
1/2 c smetana (Russian sour cream)
Russian mustard
1 loaf dark Russian-style bread

METHOD
Heat oil in a large stockpot over high heat. Season short ribs with salt on all sides and sear a few minutes on each side, or until dark brown. Remove ribs and set aside. Discard excess beef fat.

Lower heat to medium and add onions. Sauté, stirring occasionally, until caramelized (about 15 minutes). Add beets and cover with beef stock. Bring to a boil over high heat, reduce to barely a simmer, and cook until beets are half cooked, around an hour. Remove beets and set aside. Add short ribs back in and and cook at barely a simmer, uncovered, for 3–4 hours, or until fork-tender. When cool, peel beets and grate on the large holes of a box grater.

Remove short ribs again and set aside. Add potatoes to the pot, simmering for another 10 minutes, or until cooked through. Meanwhile, remove bones and chewy connective tissue from short ribs, and cut meat into bite-size pieces. When the potatoes are cooked, add the meat back to the pot, along with beets and the carrot.

To serve right away: simmer a few minutes longer, or until the beets are cooked through. To serve the next day: let cool and refrigerate overnight. Remove congealed fat from the top and reheat.

Garnish with a dollop of smetana and a sprinkling of dill and scallions. Serve with slices of dark bread with mustard, or stir the mustard directly into your soup.