1. 2 lbs beef short ribs (or london broil)
2. Kosher salt and fresh cracked pepper
3. 2 tbs. canola oil
4. 1 32 oz. box of beef broth, 1 14 oz.can of beef stock and 2 cups of water
5. 1 large yellow onion, thinly sliced
6. ½ head green cabbage, thinly sliced
7. Fresh garlic (to taste)
8. 1(14½-oz) cans tomatoes broken up in a blender
9. 1 cup brown sugar
10. ¼ cup white vinegar
11. ¼ teaspoon black pepper

1. In large pot or Dutch oven, heat oil over medium-high heat.  

2. Season ribs with salt and pepper and sauté on all sides.

3. Remove to plate, keeping all fat in pot, and set aside.

4. Add sliced onion, sprinkle with a little salt, and stir and cook until translucent, scraping up any browned bits from the bottom of the pan, about 4 minutes.

5. Pour out/drain fat.

6. Return browned short ribs to pot and add broth and cabbage.

7. Bring to a boil, then reduce heat and simmer for 30 minutes, skimming any foam that surfaces to the top.

8. Add broken up tomatoes, brown sugar, vinegar, and pepper.

9. Season with a little salt and pepper.

10. Bring back to boil, then lower and simmer until meat has pulled at least ½-inch from the bone, about 30 more minutes.

12. Skim as much surface fat as you can.

13. Remove beef short ribs or london broil to cutting board.

13. Cut meat off bone and into bite-sized pieces, trimming any fat. Return beef to soup pot.

14. Taste soup and adjust for salt and pepper.

15. If broth is too weak, continue simmering until flavors are more concentrated.

16. Let cool and then refrigerate overnight. Remove any hardened fat from surface.

17. Reheat and serve