- 3 pounds bone-in short ribs
- 4 tbsp. Fresh Harvest Sage or Garlic olive oil
- 2 cups thinly sliced yellow onion
- 1 cup thinly sliced leeks
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 teaspoon smoked paprika
- ¾ cup dry white wine
- 2 cups beef broth
- 2 tbsp. Fresh Harvest Fig or traditional balsamic
- 1 pound cabbage, cut into wedges (half a head, or so)
- Salt and pepper to taste
- 1/3 cup finely chopped parsley (for sauce)
- 2 tbsp Fresh Harvest Gremolata or Lemon olive oil (for sauce)
- 2 tsp minced garlic (for sauce)
- ¼ cup horseradish (for sauce)
- Mashed potatoes or rice, for serving (optional)
Preheat oven to 300 degrees.
Season short ribs generously on all sides with salt and pepper. Heat Sage or Garlic olive oil in 3.5-quart Dutch Oven over medium-high heat. Add half the short ribs to the oil and sear until deeply brown and caramelized on all sides, about 10 minutes. Repeat with remaining short ribs and add more olive oil if needed. Remove from pot and transfer to a plate.
Carefully discard all but 1 tablespoon fat from the pot and reduce heat to medium. Add onion, leeks, and garlic and cook until softened, about 5-8 minutes. Stir in tomato paste and paprika and cook for 2 minutes. Stir in wine and balsamic, then cook 2 minutes longer.
Add beef broth and bring to a simmer. Add cabbage in batches, letting each addition wilt gently to make room for more. Return seared short ribs to the pot and season with salt and pepper to taste.
Cover and transfer Dutch Oven to the preheated oven. Bake until short ribs are tender and just about to fall off the bone, about 2 ½ to 3 hours. Remove lid during the last 30 minutes of cooking to allow the sauce to reduce.
Meanwhile, make the Horseradish Gremolata sauce. In a small bowl, whisk together chopped parsley, Gremolata or lemon olive oil, minced garlic, and horseradish. You can use extra virgin olive oil and a little lemon juice if you don’t have the Fresh Harvest Gremolata or Lemon olive oil.
Spoon stew into bowls on top of mashed potatoes or rice, if using, and garnish with a few spoonfuls of Horseradish Gremolata.