Cast Iron Braised Short Ribs Recipe
When the chill sets in and the rivers slow, there's nothing like a hearty meal to warm the soul. This braised short ribs and cabbage recipe is a nod to rustic comfort, perfect after a day of fly fishing or exploring the great outdoors. Slow-cooked in a Dutch oven, the tender short ribs meld with savory cabbage, creating a dish that's both satisfying and simple.
How To Make Cast Iron Braised Beef Short Ribs
Ingredients
Serves 4
3 pounds bone-in short ribs
1 tablespoon canola oil
2 cups thinly sliced onion
1 cup thinly sliced leeks, washed and dried
3 cloves garlic, thinly sliced
1 tablespoon tomato paste
1 teaspoon smoked paprika
¾ cup dry white wine
2 cups beef broth
1 pound cabbage, cut into large dice (about half a medium head)
Coarse kosher salt, to taste
Freshly ground black pepper, to taste
Mashed potatoes or rice, for serving (optional)
Horseradish Gremolata:
⅓ cup finely chopped parsley
2 teaspoons minced garlic
¼ cup freshly grated horseradish
Instructions
Preheat Oven: Set your oven to 300°F.
Sear Short Ribs: Season the short ribs generously with salt and pepper. In a 3.5-quart Dutch oven, heat canola oil over medium-high heat. Add half the short ribs and sear until deeply browned on all sides, about 10 minutes. Repeat with the remaining ribs. Transfer to a plate.
Sauté Aromatics: Discard all but 1 tablespoon of fat from the pot. Reduce heat to medium. Add onions, leeks, and garlic; cook until softened, about 5-8 minutes. Stir in tomato paste and smoked paprika; cook for 2 minutes. Pour in white wine; cook for another 2 minutes.
Add Broth and Cabbage: Pour in beef broth and bring to a simmer. Gradually add cabbage, allowing each addition to wilt before adding more. Return the seared short ribs to the pot. Season with salt and pepper to taste.
Braise: Cover the Dutch oven and transfer to the preheated oven. Bake until the short ribs are tender and nearly falling off the bone, about 2½ to 3 hours. Remove the lid during the last 30 minutes to allow the sauce to reduce.
Prepare Gremolata: In a small bowl, mix together chopped parsley, minced garlic, and freshly grated horseradish.
Serve: Spoon the stew into bowls over mashed potatoes or rice, if desired. Top with a spoonful of horseradish gremolata.
FAQs
Can I use boneless short ribs?
Yes, but bone-in ribs add more flavor and richness to the dish.
What can I substitute for dry white wine?
You can use beef broth or a splash of apple cider vinegar for acidity.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Can I make this dish ahead of time?
Absolutely. The flavors deepen when made a day in advance.
Is there a vegetarian alternative?
Substitute short ribs with hearty vegetables like mushrooms and use vegetable broth.
What type of Dutch oven is best?
A 3.5-quart Dutch oven is ideal for this recipe, providing even heat distribution for braising.
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