Short Ribs with Cabbage
Transform your dinner table into a comforting haven with this hearty Short Ribs with Cabbage recipe. Succulent beef short ribs are seared to golden perfection, then slow-braised in a rich, aromatic blend of red wine, beef broth, and herbs. A medley of fresh vegetables—carrots, celery, and onion—adds layers of flavor, while tender, butter-infused cabbage rounds out this one-pot wonder. Perfect for cozy gatherings or a refined weeknight meal, this dish pairs fall-apart-tender meat with perfectly seasoned, melt-in-your-mouth cabbage. With just 20 minutes of prep and oven-braising magic, this recipe is a must-try for lovers of savory, slow-cooked comfort food. Serve with warm, crusty bread or creamy mashed potatoes for a meal your family and guests won’t soon forget.
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Recipe Information
Ingredients
- 3 pounds beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced into rounds
- 2 stalks celery stalks, sliced
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef broth
- 1 piece bay leaf
- 4 sprigs fresh thyme
- 1 small head green cabbage, chopped
- 2 tablespoons butter
Instructions
Preheat your oven to 325°F (163°C).
Season the beef short ribs generously with salt and black pepper on all sides.
In a large oven-safe Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
Sear the short ribs in batches if necessary, about 2-3 minutes per side, until they are golden-brown. Remove and set aside.
Add diced onion, garlic, carrots, and celery to the pot. Sauté for 5-7 minutes or until softened.
Stir in the tomato paste and cook for 1 minute to caramelize slightly.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Add the beef broth, bay leaf, and thyme sprigs. Stir to combine and bring to a simmer.
Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
Cover the pot with a lid and transfer it to the oven. Braise for 2.5 hours, checking occasionally to ensure the liquid levels remain consistent.
After 2.5 hours, carefully remove the pot from the oven and add the chopped cabbage to the braising liquid.
Dot the cabbage with butter and recover the pot. Return it to the oven and cook for an additional 30 minutes, or until the cabbage is tender and infused with flavor.
Remove the pot from the oven and discard the bay leaf and thyme sprigs.
Serve the short ribs hot with the cabbage and some of the savory braising liquid spooned over the top. Enjoy!
Nutrition Facts
Calories |
1340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 1973 mg | 86% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 10.3 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 179 mg | 14% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1656 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
