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Braised Short Ribs with Beet & Bacon Salad {Recipes} - Outside The Box

Braised Short Ribs with Beet & Bacon Salad {Recipes}

Braised Short Ribs with Beet & Bacon Salad {Recipes}
Short ribs are a favorite in our house.  My husband is also a fan of beets and picked up some rather nice looking ones the other day. Beef and beets are a fabulous combination.  This is my take on what may be the best comfort food of all time – borscht.  Slow cooked, fall of the bone short ribs served up with tender baked beets, creamy goat cheese and smoky bacon over field greens.  You will find recipes below for both the short ribs and the beet salad.

braised short ribs recipe

Braised Short Ribs

(serves 3 to 4 people)


  • 1 package of beef short ribs (5 or 6 ribs)
  • salt & pepper
  • 3 tablespoons of olive oil (approximately)
  • 1/2 large onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 2 cups of red wine
  • 3-4 cups of reduced sodium beef stock or broth (enough to cover ribs)
  • Rosemary
  • Thyme


Preheat oven to 350.

Heat oil over medium-high heat in a dutch oven or other oven proof pan.  Season the ribs with salt and pepper, place in pan and brown on each side. You may have to do this in a couple of batches depending on the size of your pan. If you need more oil add as necessary.

Once the ribs are browned remove them from the pan and set aside.  Add the carrots, onions and celery to the remaining oil in the pan and cook for about 5 minutes or until the onions start to brown.

Add the ribs back to the pan as well as the red wine.  Bring to a boil and then immediately turn heat to medium and simmer until the wine is reduced by half, approximately 20-30 minutes.  Add the Rosemary and Thyme to the pan.  If you have sprigs use 1 sprig of each. If you are using dry herbs use about 1 tsp of each. Use more or less depending on what you like.

Add enough of your beef stock/broth to cover the ribs.  Cover, put in the oven and cook until the ribs are tender (approximately 2 to 2 1/2 hours).

You can serve the ribs straight from the oven like this.  I often like to add one additional step.  I set the oven to broil, place ribs on a broiler pan, lightly brush on my favorite grilling sauce and return to the oven for a few minutes.

Printable Recipe


Beef and bacon salad

Beet & Bacon Salad


  • 1 medium beet (about the size of a large apple) baked (see directions below)
  • 3 strips of bacon cooked until just crisp and cut into bite size pieces
  • 2 tablespoons of crumbled goat cheese
  • 3 cups of field greens or baby spinach
  • 1 tablespoon of olive oil
  • 1 tablespoon of balsamic vinegar 
  • 1 tablespoon of apple juice


Preheat oven to 350.

Cut greens from beet, wash and dry.  Rub lightly with olive oil and wrap in foil.  Cook in oven until you can easily insert a knife into the center with no resistance (about 45-60 minutes).  Remove from oven, carefully open foil and let the beet cool enough to handle with your hands.

While the beet is cooking combine the olive oil, balsamic vinegar and apple juice and set aside (this is your dressing).

Once the beet is cooled enough peel the skin off and slice the beet into thick slices and cut the slices in half.  Put the salad greens into a serving bowl and top with beets.  Add the goat cheese and bacon and toss with the dressing.  Serve while the beets are still warm.

This article has 3 comments

  1. Journeysof TheZoo
    Friday 21 June 2013, 11:36 am

    Beets are a family favourite. So much so that they are front and centre in our garden every year. I love that you can eat them hot, cold, pickled or even BBQ'd. We also have Spinach in the garden and a goat in the backyard. Okay, kidding on the last one. Perfect for those hot summer days.

    Besos, Sarah
    Blogger at Journeys of The Zoo
    My recent post All the Things that I Swore I Would Do as a Parent.

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