Spiced Short Ribs with Roasted Baby Carrots and Cipollini Onions
Annabelle Breakey
Developed to accompany dark-fruited Petite Sirah, these short ribs are rich and warmly spiced and make a superb dinner for company on a fall or winter night. Serve alongside mashed potatoes spiked with freshly grated or prepared horseradish.
This recipe, and others like it, can be found in the article “25 Fresh and Comforting Recipes to Cook This January.”
How to Make It
Step 1
1
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.
Step 2
2
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.
Step 3
3
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.
Step 4
4
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.
Step 5
5
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.
Step 6
6
*Short ribs cut lengthwise are often called English-style. If they're too long, ask your butcher to cut them in half.
Ingredients
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
Directions
Step 1
1
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.
Step 2
2
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.
Step 3
3
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.
Step 4
4
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.
Step 5
5
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.
Step 6
6
*Short ribs cut lengthwise are often called English-style. If they're too long, ask your butcher to cut them in half.
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