Short Ribs With Cabbage

6-8 servings

2 tablespoons olive oil
4 lbs short rib of beef, cut into serving pieces
kosher salt or sea salt, to taste
black pepper, to taste
1 cup beef stock or beef broth
2 teaspoons dry mustard
1/2 cup red wine vinegar
1/2 teaspoon dried oregano
1 small onions, sliced (about 1/2 cup)
1 head cabbage, cut into weges

Heat oil in a large, heavy pot. Brown short ribs on all sides. Sprinkle with salt and pepper.

Add remaining ingredients except cabbage. Cover and simmer for 1-1 1/2 hours.

Add cabbage wedges and cook until cabbage is tender, about 20 minutes.