Spiced Short Ribs with Roasted Baby Carrots and Cipollini Onions

  • 4 lbs beef short ribs, about 4 in long
  • ½ tbsp kosher salt
  • ½ tbsp pepper
  • 2 tbsp olive oil, divided
  • 1 tbsp butter
  • 1 cup coarsely chopped onion
  • 1 cup coarsely chopped carrot
  • 1 cup coarsely chopped celery
  • 3 large garlic cloves, chopped
  • 2 tbsp minced ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 3 tbsp flour
  • 1 bottle Petite Sirah or dry red wine
  • 2 cups reduced-sodium beef broth
  • 1 tsp black peppercorns
  • 1 cinnamon stick
  • 1 ¼ lbs multicolored or regular baby carrots, trimmed and scrubbed or peeled
  • 1 ¼ lbs Cipollini onions, peeled

Directions

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. Servings: 4 Adapted from AllRecipes.com

 
Cart 0 items: $0.00

Close

Qty Item Description Price Total
  Subtotal $0.00

View Cart

 
Your Account  |  Login