Short Rib And Cabbage Soup Recipes

Steps:

• In a spice grinder process caraway seeds, paprika and mustard until fine. Turn into a bowl with brown sugar, 1 teaspoon salt and the cayenne; fluff with fingertips.
• Dry ribs well with paper towels, and rub both sides with spices and crushed garlic. Place ribs on a small rack or plate, cover with plastic wrap, and refrigerate at least 6 hours or overnight.
• Adjust oven rack to lowest position, and heat oven to 425 degrees. Spray a sheet pan lightly with vegetable spray. Brush garlic cloves from ribs, place ribs in a sheet pan, and roast until a deep golden brown, about 30 minutes. Remove from oven.
• Transfer ribs to a 5-quart Dutch oven; pour rendered fat (about 2 tablespoons) from sheet pan into a large heavy skillet, and set aside. Place sheet pan on 2 burners over high heat, add 1 cup water, and stir with a wooden spoon to dislodge browned bits. Pour deglazing liquid and stock into Dutch oven, cover, and bring to simmer over medium-high heat. Reduce heat to low, and simmer gently until ribs are tender, turning occasionally, about 1 1/2 hours. Remove ribs from broth, and cool slightly.
• While ribs simmer, sauté onions and cabbage in a skillet over medium-high heat, stirring frequently, until lightly browned, about 20 minutes. Add 1 teaspoon salt and the black pepper; stir to combine. Set aside.
• Pull pork off bones, trim off bits of cartilage, and dice meat. Discard bones. Return meat to soup base, add cabbage and onions, and simmer about 15 minutes. Serve, garnished with parsley.

Steps:

• Early in the day, or a day in advance, combine short ribs, beef stock, 1 1/2 cups chicken stock, wine, 1 sprig thyme and 1 carrot, quartered, in saucepan. Add black pepper to taste and 4 cups water, bring to simmer and cook very gently, partly covered, until ribs are tender, about 2 hours.
• Transfer to large bowl, cool to room temperature, cover and refrigerate about 6 hours or overnight. Discard solidified fat. Remove meat, bones, carrot and herbs. Place cooking liquid in saucepan. (You should have about 4 cups; if not, add water.) Bring to simmer and set aside.
• Discard bones, fat and gristle. Cut meat into 3/4-inch dice. Set aside.
• Dice remaining carrots. Heat butter in large saucepan. Add turnip, celery, leeks, onion, potato, cabbage and carrots. Sauté until soft and barely colored. Add bay leaf, remaining thyme, liquid from cooking ribs and remaining chicken stock. Simmer, partly covered, 40 minutes. Add meat; simmer 15 minutes. Season with salt and pepper.
• To serve, ladle soup into warm soup plates, and place slice of toast topped with cheese on each portion. Dust with parsley.

Steps:

• Drain beans, reserving liquid; set beans aside. Place the liquid in a Dutch oven or soup kettle; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until the meat is tender. , Remove meat from bones; discard bones. Cut the meat into bite-size pieces and return to kettle. Add beans and cook for 10 minutes or until heated through. Discard bay leaf before serving.

Steps:

• Add oil to a nonstick skillet and heat on high.
• Place flour in a plastic bag, add one rib at a time, and shake to coat.
• Brown ribs on both sides, reduce heat to medium high, brown all edges remove from pan and drain on paper towels.
• Add broth to skillet, stir, scraping up browned bits.
• Add tomatoes, garlic, sugar, vinegar, dill, salt, and cayenne, stir to combine and set aside.
• Layer potatoes, carrots, onion, and cabbage, and top with tomato mixture in the crock pot.
• Place ribs on top, meat side down, cover and cook 4 hours on High or 7-8 hours on Low.
• To serve place a rib in the bottom of 6 soup plates and top with stew.

Steps:

• Heat oil in a large, heavy pot.
• Brown short ribs on all sides.
• Sprinkle with salt and pepper.
• Add remaining ingredients except cabbage.
• Cover and simmer for 1-1 1/2 hours.
• Add cabbage wedges and cook until cabbage is tender, about 20 minutes.