Step 1Place the short ribs in a large (7-quart) lidded pot or Dutch oven, and cover with cold water. Cover with the lid and bring to a boil over high heat. Reduce to a simmer and cook for 5 minutes.
Step 2Drain and rinse the short ribs, then rinse out the pot. Return the ribs to the pot and cover with cold water.
Step 3Add the onions, celery, garlic, peppercorns and kosher salt, cover and bring to a boil over high heat. Reduce the heat and simmer, partially covered, until the meat is fork-tender, about 2 hours.
Step 4Add the potatoes and continue to cook until the potatoes are tender, about 15 minutes.
Step 5Stir in the cabbage and bring the stew up to a simmer, then remove from heat. The cabbage will wilt in the heat. Adjust with additional salt and pepper to taste.