Pastrami Short Ribs

Give short ribs the flavors of deli pastrami and braise them with chopped cabbage.
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  • Level: Easy
  • Total: 3 hr 40 min
  • Active: 40 min
  • Yield: 4-6
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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

Directions

  1. 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.
  2. 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.
  3. Preheat the oven to 350 degrees F.
  4. 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.
  5. 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.
  6. Remove the ribs and degrease the sauce before serving.