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1
Preheat the oven to 350 degrees F. Season the short ribs with salt and pepper.
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2
Heat the olive oil in a Dutch oven or ovenproof pot over medium-high heat.
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3
Add the short ribs and brown on all sides, about 10 minutes total.
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4
Transfer the meat to a plate.
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5
Add the onions, garlic, chopped celery stalks and paprika to the pot and cook, stirring occasionally, until the onions soften, about 4 minutes.
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6
Add the tomato paste and cook, stirring, until it starts to brown, about 4 minutes.
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7
Add 6 cups water and 2 teaspoons salt and stir, scraping up any browned bits from the bottom of the pot.
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8
Return the meat to the pot and bring to a simmer.
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9
Cover, transfer to the oven and cook 1 hour, 30 minutes.
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10
Meanwhile, puree the chopped chard, lemon juice, scallions, celery leaves, 1 1/2 cups water and 1 teaspoon salt in a blender until smooth.
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11
Remove the pot from the oven; stir in the chard puree, beets, carrots, sweet potatoes and sugar.
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12
Return the pot to the oven and cook, uncovered, until the meat and vegetables are tender but hold their shape, 1 hour, 30 minutes to 2 hours.
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13
Remove the bones from the short ribs; skim the fat off the sauce.
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14
Season with salt and pepper.
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15
Ladle the meat, vegetables and sauce into shallow bowls.
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16
Photograph by Anna Williams
