Oven Braised Beef Short Ribs With Cabbage

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 07/22/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 07/22/19

Braised Short Ribs with Cabbage
Photo: Diana Rattray
  • Total: 2 hrs 55 mins
  • Prep: 10 mins
  • Cook: 2 hrs 45 mins
  • Yield: Serves 4

Melt-in-your mouth short ribs are braised to perfection with a little bacon, apple juice, beef broth, and wedges of cabbage. This is a comforting meal, ideal for a cool fall or winter day. I used a steak grill seasoning on these ribs, but feel free to use your favorite seasoned salt blend.

Ingredients

  • 1 tablespoon vegetable oil
  • steak seasoning blend or other seasoned salt blend
  • 5 pounds beef short ribs, about 8 short ribs
  • 6 slices bacon, diced
  • 1 large onion, sliced
  • 1 1/2 cups apple juice
  • 1 cup beef broth
  • 3 tablespoons cider vinegar
  • 1 head cabbage, cut into wedges

Steps to Make It

  1. Heat oven to 325 F.

  2. In a large Dutch oven or kettle, heat olive oil over medium-high heat. Rub ribs all over with the seasoning blend then sear on all sides, about 2 minutes on each side.

  3. Remove the ribs and set aside. Add bacon to the pot and cook for about 3 to 4 minutes, or until cooked but not crisp. Add the onions and cook, stirring, for 2 minutes. Add the ribs back to the pot and add apple juice, beef broth, and cider vinegar; bring to a simmer. cover tightly and bake for 2 hours. Add the cabbage, cover, and continue cooking, basting occasionally, for about 30 to 45 minutes longer, or until cabbage is tender.

Serves 4.

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