PASTRAMI RUBBED SHORT RIBS

Pastrami Rubbed Short Ribs image

Provided by Jeff Mauro, host of Sandwich King

Time 6h10m

Yield 4 Servings

Number Of Ingredients 26

1/4 cup coarsely ground black pepper
2 tablespoons coriander powder
1 tablespoon smoked paprika
1 tablespoon kosher salt
1 tablespoon brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon mustard powder
3 pounds bone-in, English-cut short ribs
Braised Red Cabbage, recipe follows
Cranberry 'Liquid Gold' Honey Mustard Sauce, recipe follows
4 slices thick bacon, cut into 1/2-inch pieces
1 red onion, thinly sliced
Kosher salt and freshly ground black pepper
1 head red cabbage, cored and sliced
1 apple, cut into 1/2-inch pieces
2 cups chicken broth
1/2 cup apple juice
1/2 cup apple cider vinegar
2 tablespoons granulated sugar
1 1/2 cups yellow mustard
1/2 cup honey
1/2 cup apple cider vinegar
1/4 cup cranberry juice
1 teaspoon freshly ground black pepper
1 teaspoon vanilla bean paste or vanilla extract

Steps:

In a small bowl, combine the pepper, coriander, smoked paprika, salt, brown sugar, garlic powder, onion powder and mustard powder. Rub the short ribs with the pastrami rub and let sit in the refrigerator, uncovered, at least 2 hours or up to overnight. The longer you can let them absorb the rub, the better the flavor will be.
Preheat the oven to 225 degrees F.
Place the ribs on a wire rack set in a baking sheet. Roast until the internal temperature reaches 200 to 203 degrees F and the ribs are fork-tender, about 4 hours. Serve with Braised Red Cabbage and Cranberry Mustard Sauce.
In a large Dutch oven over medium-high heat, cook the bacon until crisp, about 5 minutes. Add the onions and season with about 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, 7 to 8 minutes. Add the cabbage, apple, broth, apple juice, vinegar and granulated sugar. Season with 1/2 teaspoon each salt and pepper. Cover and cook until tender, about 45 minutes.
Combine the mustard, honey, vinegar, cranberry juice, pepper and vanilla in a small pot and bring to a simmer, whisking constantly. Lightly simmer until the mustard sauce thickens, 6 to 8 minutes.