Short Ribs in Spiced Tomato Broth

• 1—2 thin cut short ribs for you (multiply as you wish)

• Kosher salt and freshly ground black pepper

• 1 tbsp EVOO

• 1 sweet onion, sliced

• 1/3 head purple cabbage, sliced

• 1/4 c of rice wine vinegar

• 1 small can tomato sauce

• 2-4 cups broth (chicken, veggie beef stock)

• fresh cilantro

Preheat oven to 325. Hot pan, oil, season the ribs, liberally. Sear on high, but don’t touch — let them brown completely. Each side. Add onion, cabbage. Caramelize. Deglaze with vinegar or wine. Add tomato sauce. Add stock and cover lid for 2 hrs. Remove lid, blast heat at 450 for a nice caramelize for 5+ minutes. Serve with fresh herbs.