explosion of flavor. [braised beef short ribs w. spicy cabbage slaw]

July 22nd, 2020 by | comments

We’re back with another killer recipe from Soby’s restaurant in Greenville, South Carolina. I honestly can’t even put into words how delicious these braised short ribs were with the spicy cabbage slaw. As I said in the post title, an explosion of flavor. Wow, wow, wow. Two thumbs up!

braised beef short ribs w. spicy cabbage slaw
Prep time: 
Cook time: 
Total time: 
Serves: 8
If you're making the short ribs for 2 people and want leftovers, or serving 4 people, cut the recipe in half!
  • Beef short rib recipe:
  • 8 beef short ribs, boneless and trimmed of excess fat
  • ¼ cup vegetable oil
  • 1 tbsp. salt
  • 1 tsp. ground pepper
  • 3 large onions, peeled and sliced
  • 12 cloves garlic, peeled
  • ½ cup red wine
  • 3 cups chicken stock
  • 1 cup Worcestershire sauce
  • 1 cup Crystal Hot Sauce
  • Cheerwine BBQ sauce recipe:
  • 48 oz. Cheerwine, flat
  • 2 cups cherry jam or preserves
  • ⅔ cup Dijon mustard with horseradish
  • 3 tbsp. soy sauce
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. Crystal Hot Sauce
  • Spicy cabbage slaw recipe:
  • ½ cup red onion, diced
  • 1 jalapeno, seeded and finely diced
  • ½ cup cilantro leaves
  • 2 limes, juiced
  • ½ cup red wine vinegar
  • 2 cups mayonnaise
  • 4 cups green cabbage, shredded
  • 1 cup red cabbage, shredded
  • ½ cup carrot, peeled and shredded
  • ½ cup cilantro, roughly chopped
  • Salt and pepper, to taste
  1. For the beef short ribs:
  2. Preheat oven to 350 degrees.
  3. Heat oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper and add to the hot oil. Sear the meat heavily on all sides. Remove the short ribs from the pan and set aside.
  4. Add the onions and garlic to the Dutch oven and cook over medium heat until tender. Add the red wine to deglaze the Dutch oven, scraping all of the bits from the bottom with the spoon.
  5. Return the short ribs to the Dutch oven. Add the chicken stock, Worcestershire sauce and hot sauce. Bring the liquid to a simmer. Cover the Dutch oven tightly and place in the oven. Cook for 3 hours.
  6. Gently remove the ribs from the braising liquid and discard liquids.
  7. For the BBQ sauce:
  8. While the short ribs are in the oven, prepare the sauce. Place the flat soda in a heavy saucepan over medium heat. Simmer slowly until the soda becomes thick and syrupy. Add the remaining ingredients and simmer for another 10 minutes. Place the sauce in a blender or use an immersion blender and blend until smooth.
  9. For the spicy cabbage slaw:
  10. Begin by making the dressing. Place the onion, jalapeno, whole cilantro leaves and lime juice in a food processor and puree to a paste. Add the vinegar and mayonnaise and process to combine. Season the dressing to taste with salt and pepper. Place the remaining ingredients in a bowl and toss with enough dressing to achieve the desired level of creaminess.
  11. For plating:
  12. To finish the ribs, slather them with the barbecue sauce, then place them under the broiler and heat until the glaze is nicely caramelized. Repeat the glazing process two or three times to get a nice coating. Serve the short ribs with spicy cabbage slaw.
Recipe from Soby's New Southern Cuisine 2nd Edition Cookbook

You can order the Cheerwine on their website (https://cheerwine.com/) or on Amazon

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