Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Pastrami Short Ribs
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- Level: Easy
- Total: 3 hr 40 min
- Active: 40 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
