- 4 pounds beef short ribs, about 4 in. long*
- About 1/2 tbsp. kosher salt
- About 1/2 tbsp. pepper
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 cup coarsely chopped onion
- 1 cup coarsely chopped carrot
- 1 cup coarsely chopped celery
- 3 large garlic cloves, chopped
- 2 tablespoons minced ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 tablespoons flour
- 1 bottle (750 ml.) Petite Sirah or other dry red wine
- About 2 cups reduced-sodium beef broth
- 1 teaspoon black peppercorns
- 1 cinnamon stick (2 in. long)
- 1 1/4 pounds multicolored or regular baby carrots, trimmed and scrubbed or peeled
- 1 1/4 pounds cipollini onions, peeled
- calories 852
- caloriesfromfat 48 %
- protein 74 g
- fat 45 g
- satfat 18 g
- carbohydrate 35 g
- fiber 7 g
- sodium 1007 mg
- cholesterol 220 mg
How to Make It
Preheat oven to 300°. Rinse and dry short ribs. Sprinkle all over with 1/2 tbsp. each salt and pepper. Add 1 tbsp. oil and the butter to a large, deep ovenproof pot over medium-high heat. Working in batches, brown short ribs all over, about 5 minutes per batch, transferring to a bowl as done.
Add chopped onion, carrot, celery, garlic, and ginger to pot and cook, stirring often, until vegetables are beginning to brown, 7 to 8 minutes. Add cumin and coriander and cook until fragrant, about 1 minute. Sprinkle with flour and cook, stirring often, until golden brown. Pour wine and 2 cups broth into pot and add peppercorns and cinnamon stick; stirring constantly, bring to a boil. Return short ribs and any accumulated juices to pot. Liquid should just cover them; add a little more broth if necessary. Cover and bake until meat is very tender when pierced, 2 1/4 to 2 1/2 hours.
Meanwhile, spread baby carrots and cipollini onions in a 9- by 13-in. baking pan. Drizzle with remaining 1 tbsp. oil and mix to coat; cover with foil. Set in oven after ribs have baked about 1 1/2 hours, and bake 45 minutes. Remove foil and roast until vegetables are tender when pierced and beginning to brown, about 15 minutes longer. If necessary, broil 4 to 6 in. from heat to brown a little more, about 5 minutes. Add salt and pepper to taste.
Lift ribs from cooking liquid, cover, and keep warm. Strain liquid into a wide pan, skim off fat, and boil until sauce is reduced to about 2 cups and coats the back of a spoon, about 15 minutes.
Arrange ribs in wide, shallow bowls. Spoon carrots and cipollini onions around them and drizzle with a little sauce. Serve remaining sauce on the side.
*Short ribs cut lengthwise are often called English-style. If they're too long, ask your butcher to cut them in half.