Absolutely, braised short ribs are a fantastic choice, and pickled beets will add a nice tangy contrast to the richness of the beef. Here’s an updated recipe:
Braised Short Ribs:
4 pounds beef short ribs
2 tablespoons olive oil
Salt and freshly ground black pepper
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups red wine
2 cups beef stock
2 sprigs fresh thyme
2 bay leaves
Pickled Beets:
4 medium beets, cooked, peeled, and sliced
1 cup apple cider vinegar
1/2 cup sugar
1/2 cup water
1 teaspoon salt
1/2 teaspoon whole peppercorns
1/2 teaspoon whole cloves
Instructions:
Preheat your oven to 325°F (163°C).
Season the short ribs with salt and pepper. Heat the olive oil in a large, heavy-bottomed ovenproof pot over medium-high heat. Add the short ribs and brown on all sides, then remove and set aside.
In the same pot, add the onion, carrots, and celery. Cook until soft, about 5 minutes. Add the garlic and tomato paste; cook for another 2 minutes.
Pour in the red wine, scraping any brown bits off the bottom of the pot with a wooden spoon. Bring to a simmer and cook until the wine is reduced by half.
Return the short ribs to the pot. Add the beef stock, thyme, and bay leaves. Bring to a simmer, then cover and transfer to the oven. Braise until the meat is very tender, about 2.5 to 3 hours.
While the ribs are braising, prepare the pickled beets. In a saucepan, combine vinegar, sugar, water, salt, peppercorns, and cloves. Bring to a boil, then reduce the heat and simmer for 5 minutes.
Put the sliced beets into a jar and pour the hot vinegar mixture over them. Allow to cool to room temperature, then seal and refrigerate until ready to serve.
When the ribs are done, let them rest while you strain the braising liquid and simmer it to reduce to a sauce consistency if desired.
Serve the short ribs with some of the reduced braising liquid and a side of pickled beets.