Braised Beef Short Ribs with Six Spices

• 1 tablespoon dried porcini mushrooms
• 1 1/2 teaspoons black peppercorns
• 1 teaspoon kosher salt
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons powdered ginger
• 1 1/2 teaspoons smoked sweet paprika
• 1/2 teaspoon ground cloves
• 5 pounds flanken-style beef short ribs, 1 inch thick, boned and trimmed of excess fat
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 1 large carrot, thinly sliced
• 2 inner celery ribs, thinly sliced
• 2 garlic cloves, thickly sliced
• 2 cups dry red wine
• 2 cups beef stock or low-sodium broth
• 1/4 cup sugar

1. Preheat the oven to 300.
2. In a spice grinder, pulse the porcini, peppercorns and salt to a fine powder.
3. Add the coriander, ginger, paprika and cloves and pulse to combine.
4. Rub the spice blend all over the beef short ribs.
5. Heat the oil in a large skillet.
6. Add the short ribs and cook over moderate heat, turning, until lightly browned all over, about 12 minutes; don't let the spices burn.
7. Scatter the onion, carrot, celery and garlic in a medium roasting pan.
8. Set the short ribs on top, cover tightly with foil and roast for about 2 1/2 hours, until tender.
9. Meanwhile, pour off the fat in the skillet and return it to high heat.
10. Add the wine, stock and sugar and bring to a boil, scraping up any bits from the bottom of the pan.
11. Simmer over moderately high heat until reduced to 1 cup, about 15 minutes.
12. Transfer the glaze to a heatproof cup.
13. Preheat the broiler.
14. Transfer the short ribs to a plate and pour the pan juices and vegetables into a bowl.
15. Skim off all of the fat.
16. Transfer the pan juices and vegetables to a blender.
17. Add 1/2 cup of the glaze and puree the pan sauce until very smooth.
18. Return the short ribs to the roasting pan and brush with 1/4 cup of the glaze.
19. Broil 8 inches from the heat for about 3 minutes, until caramelized and sizzling.
20. Turn the ribs and repeat the process with the remaining 1/4 cup of glaze.
21. Serve the ribs with the pan sauce.

porcini mushrooms, black peppercorns, kosher salt, ground coriander, powdered ginger, paprika, ground cloves, short ribs, extravirgin olive oil, onion, carrot, celery, garlic, red wine, beef stock, sugar

Taken from www.foodandwine.com/recipes/braised-beef-short-ribs-with-six-spices (may not work)