Short Rib And Cabbage Soup
- Total Time
- 3 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½ to 3pounds short ribs with bones, in 2-inch pieces
- 1½cups beef stock
- 4½cups chicken stock
- 2cups dry red wine
- 2large sprigs fresh thyme
- 3medium-size carrots, peeled
- Freshly ground black pepper
- 3tablespoons unsalted butter
- 1small white turnip, peeled and diced
- 1rib celery, peeled and diced
- 2leeks, white part only, sliced
- 1cup diced onion
- 1baking potato, peeled and diced
- ½medium-size head Savoy cabbage, sliced thin
- 1bay leaf
- Salt
- 4slices baguette, ¼ inch thick, toasted
- 4ounces Gruyére cheese, finely shredded
- 1tablespoon minced flat-leaf parsley
Preparation
- Step 1
Early in the day, or a day in advance, combine short ribs, beef stock, 1½ 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.
- Step 2
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.
- Step 3
Discard bones, fat and gristle. Cut meat into ¾-inch dice. Set aside.
- Step 4
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.
- Step 5
To serve, ladle soup into warm soup plates, and place slice of toast topped with cheese on each portion. Dust with parsley.
Private Notes
Comments
About a tablespoon of sugar and 2 of red wine vinegar can sub well for the wine.
Wonderful, full flavored, yet mellow. I used 2 pounds of bison short ribs and they needed to be cooked longer (about 4 hours) until they were tender. Refrigerated overnight, skimmed the fat off, removed the ribs (kept the bones on throughout, including serving), and added basically whatever vegetables were in my crisper, which included red and green cabbage (not Savoy) and did not include turnips. Doesn't need the bread or cheese. With a salad or small pasta dish this is a meal.
Just made with purple cabbage and celery from my garden. I had so much cabbage that I added a lot more broth. I also simply removed the broth after overnight defatting and then continued to cook the veggies back in the Dutch oven, and then added the broth etc back in. So so good for a cold March day.