Pastrami Short Ribs
- Level: Easy
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1348
- Total Fat
- 119
- Saturated Fat
- 49
- Carbohydrates
- 19
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 49
- Cholesterol
- 235
- Sodium
- 1337
- Total: 3 hr 40 min
- Active: 40 min
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
- 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.