Hefty Borscht

• 1 tablespoon extra virgin olive oil
• 2 1/2 pounds short ribs with bone, in 6 pieces
• 1 large onion, chopped
• 1 cup chopped fennel bulb
• 4 cloves garlic, sliced
• 2 cups sliced red cabbage
• Salt
• freshly ground black pepper
• 3 medium-size beets, peeled, in 1-inch dice
• 1/4 cup tomato paste
• 1/4 cup red wine vinegar
• 1/2 teaspoon celery seed
• 2 bay leaves
• 6 cups beef stock
• Sour cream or plain yogurt
• boiled potatoes, for serving

1. Heat oil in a 4-quart pot with a cover.
2. Add short ribs and brown on all sides, then transfer to a plate.
3. Pour off all but a film of fat from pan.
4. Add onion, fennel and garlic and saute on medium until soft.
5. Add cabbage, season with salt and pepper, and cook, stirring, until cabbage starts to wilt.
6. Add beets, tomato paste, vinegar and celery seed.
7. Stir.
8. Return meat to pot.
9. Add bay leaves and stock, adjust heat to a simmer.
10. Cover and cook 1 1/2 hours, until meat is fork tender.
11. Remove meat.
12. Cut out bones and gristle and discard.
13. Dice meat and return to pot.
14. Reheat, check seasoning, and serve with sour cream or yogurt and potatoes on the side.

extra virgin olive oil, short ribs, onion, fennel bulb, garlic, red cabbage, salt, freshly ground black pepper, beets, tomato paste, red wine vinegar, celery, bay leaves, beef stock, sour cream, potatoes

Taken from cooking.nytimes.com/recipes/1013046 (may not work)