Name: Pastrami Short Ribs
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT3H40M0.000S
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

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.

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Pastrami Short Ribs

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