- 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
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- Bake in preheated oven until meat is tender, about 2 hours. Transfer meat and vegetables to a serving platter.
- 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.
- Serve in bowls topped with a dollop of sour cream and chopped fresh chives.