Borscht-Braised Beef Short Ribs

• 3 pounds beef short ribs, cut into 3-inch pieces
• kosher salt and freshly ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 yellow onion, chopped
• 2 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 bay leaf
• 1 pound beets, peeled and cut into large pieces
• 1 cup cubed carrots
• 1/2 cup chopped celery
• 2 teaspoons kosher salt, or to taste
• 1/4 cup sour cream
• 1 tablespoon chopped fresh chives

1. Preheat oven to 325 degrees F (165 degrees C).
2. Generously season short ribs with kosher salt and freshly ground black pepper. Heat vegetable oil over high heat in a heavy pot. Brown short ribs on all sides until they are dark brown, about 6 minutes; transfer to a bowl. Add onions and continue cooking over high heat until onions go from golden to dark brown, about 8 minutes; this will make a richer, darker sauce. Stir flour into the onion mixture; cook for about 1 minute. Pour in broth; add bay leaf, beets, carrots, and celery. Bring pot to a simmer. Place browned short ribs in pot, evenly distributing them among the vegetables.
3. Bake in preheated oven until meat is tender, about 2 hours. Transfer meat and vegetables to a serving platter.
4. Bring sauce to a fast simmer over high heat until it is reduced by half and slightly thickened, 5 to 10 minutes. Taste for seasoning and add more salt, if needed.
5. Serve in bowls topped with a dollop of sour cream and chopped fresh chives.

beef short ribs, kosher salt, vegetable oil, yellow onion, flour, chicken broth, bay leaf, beets, carrots, celery, kosher salt, sour cream, fresh chives

Taken from www.allrecipes.com/recipe/245045/borscht-braised-beef-short-ribs/ (may not work)