Give short ribs the flavors of deli pastrami and braise them with chopped cabbage.
| Level: | Easy |
| Total: | 3 hr 40 min |
| Active: | 40 min |
| Yield: | 4-6 |
Ingredients
- 2 tablespoons coriander seeds
- 2 tablespoons black peppercorns
- Kosher salt
- 3 tablespoons vegetable oil
- 4 pounds bone-in short ribs, cut into individual ribs
- 1 large onion, diced
- 1/2 small head cabbage (about 12 ounces), cut into 3-inch pieces
- 1/2 cup ketchup
- 4 cups chicken broth or water
- 1/2 cup sliced pickles with 1 tablespoon brine
Instructions
- Put the coriander seeds and peppercorns in a spice grinder and pulse until there are no large, whole chunks. Combine the spices with 1 tablespoon salt in a small bowl.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the oil. Sprinkle the ribs with salt and add to the pot. Cook, turning, until all sides are browned, 8 to 10 minutes. Transfer to a large bowl.
- Preheat the oven to 350 degrees F.
- Lower the heat to medium and cook the onions until slightly browned around the edges, about 4 minutes. Add the cabbage and cook, stirring occasionally, until just wilted, 2 to 3 minutes. Whisk the ketchup, spice mixture and 3 3/4 cups of the chicken broth into the pot until smooth.
- Put the pickles and brine in a blender, add the remaining 1/4 cup chicken broth and blend until smooth. Return the meat to the pot, pour the pickle sauce over the meat and bring to a simmer. Cover and bake until the meat is falling-off-the-bone tender, about 3 hours. Check the liquid level after about 1 1/2 hours and add 1/2 cup water if it seems dry.
- Remove the ribs and degrease the sauce before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1348 |
| Total Fat | 119 g |
| Saturated Fat | 49 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 49 g |
| Cholesterol | 235 mg |
| Sodium | 1337 mg |