Spiced Short Ribs With Cipollini Onions

• 4 lbs. beef short ribs, about 4 in.
• long*
• About t/z tbsp. each kosher salt and
• pepper
• 2 tbsp. olive oil, divided
• 1 tbsp. butter
• 1 cup each coarsely chopped onion,
• carrot, and celery
• 3 large garlic cloves, chopped
• 2 tbsp. minced ginger
• 1 tsp. each ground cumin and ground
• coriander
• 3 tbsp. flour
• 1 bottle t750 ml.) Petite Sirah or other
• dry red wine
• About 2 cups reduced-sodium beef
• broth
• 1 tsp. block peppercorns
• 1 cinnamon stick {2 in. long)
• 11/4 lbs. multicolored or regular baby
• carrots, trimmed and scrubbed or
• peeled
• 1 1/4 lbs. cipollini onions, peeled

1. 1. Preheat oven to 3OO'. Rinse and
2. dry short ribs. Sprinkle all over
3. with 1/2 tbsp. each salt and pepper.
4. Add 1 tbsp. oil and the butter to
5. a large, deep ovenproof pot over
6. medium-high heat. Working in
7. batches, brown short ribs all over,
8. about 5 minutes per batch, transferring
9. to a bowl as done.
10. 2. Add chopped onion, carrot, celery
11. garlic, and ginger to pot and cook,
12. stirring often, until vegetables are
13. beginning to brown, 7 to B minutes.
14. Add cumin and coriander
15. and cook until fragrant, about
16. 1 minute. Sprinkle with flour and
17. cook, stirring often, until golden
18. brown. Pour wine and 2 cups
19. broth into pot and add peppercorns
20. and cinnamon stick; stirring
21. constantly, bring to a boil. Return
22. short ribs and any accumulated
23. juices to pot. Liquid should just
24. cover them; add a little more broth
25. if necessary. Cover and bake until
26. meat is very tender when pierced,
27. 2 1/4 to 2 1/2 hours.
28. and roast until vegetables are tender
29. 3. Meanwhile, spread baby carrots
30. and cipollini onions in a 9- by 13-
31. in. baking pan. Drizzle with remaining
32. 1 tbsp. oil and mix to coat;
33. cover with foil. Set in oven after
34. ribs have baked about 1 1/2 hours,
35. and bake 45 minutes. Remove foil
36. when pierced and beginning to
37. brown, about 15 minutes longer.
38. If necessary broil 4 to 6 in. from
39. heat to brown a little more, about
40. 5 minutes. Add salt and pepper
41. to taste.
42. 4. Lift ribs from cooking liquid, cover,
43. and keep warm. Strain liquid
44. into a wide pan, skim off fat, and
45. boil until sauce is reduced to about
46. 2 cups and coats the back of a
47. spoon, about 15 minutes.
48. 5. Arrange ribs in wide, shallow
49. bowls. Spoon carrots and cipollini
50. onions around them and drizzle
51. with a little sauce. Serve remaining
52. sauce on the side.
53. PER SERVING,852 Cal., 48% 405 Cal,) from fat
54. 74 g protein;45 g fat (18 g sat.); 35 g carbo
55. (7 g fiber); 1,007 mg sodium; 220 mg chol
56. .

beef short ribs, long, salt, pepper, olive oil, butter, onion, carrot, garlic, ginger, ground cumin, coriander, flour, petite sirah, red wine, beef, broth, peppercorns, cinnamon, regular baby, carrots, ubc

Taken from www.epicurious.com/recipes/member/views/spiced-short-ribs-with-cipollini-onions-52737561 (may not work)