Cafe Rouge's Short-Rib Borscht

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SF Gate

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Ingredients

6 pounds beef short ribs, in 2- to 3-inch pieces

Sea salt and freshly ground black pepper

6 large red beets, peeled and quartered

4 celery ribs, in 2-inch chunks

2 yellow onions, peeled, in thick wedges

2 carrots, peeled, in 2-inch chunks

6 cloves garlic, peeled

1 tablespoon olive oil

6 cups hot beef stock

Horseradish Sauce:

1 cup creme fraiche

1/4 cup freshly grated horseradish

2 tablespoons Champagne vinegar

2 tablespoons chopped fresh dill

Accompaniments:

6 medium red beets, unpeeled

2 tablespoons unsalted butter

1 head red cabbage, in 8 wedges

4 carrots, peeled, in 1-inch chunks

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