Spiced Short Ribs with Roasted Baby Carrots and Cipollini Onions

Ingredients

• 1.3 pounds regular baby carrots trimmed peeled scrubbed
• 4 pounds beef short ribs 
• 1 teaspoon peppercorns black
• 1 tablespoon butter 
• 1 cup carrots coarsely chopped
• 1 cup celery coarsely chopped
• 1  cinnamon sticks 2 in. long
• 1.3 pounds cipollini onions peeled
• 3 tablespoons flour 
• 3 large garlic cloves chopped
• 2 tablespoons ginger minced
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 0.5 tbsp kosher salt 
• 2 cups beef broth reduced-sodium
• 2 tablespoons olive oil divided
• 1 cup onion coarsely chopped
• 0.5 tbsp pepper 
• 750 ml petite sirah dry red

Equipment

• bowl
• frying pan
• oven
• pot
• baking pan
• aluminum foil

Directions

1. Preheat oven to 30
2. Rinse and dry short ribs.
3. Sprinkle all over with 1/2 tbsp. each salt and pepper.
4. 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.
5. Add chopped onion, carrot, celery, garlic, and ginger to pot and cook, stirring often, until vegetables are beginning to brown, 7 to 8 minutes.
6. Add cumin and coriander and cook until fragrant, about 1 minute.
7. Sprinkle with flour and cook, stirring often, until golden brown.
8. 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.
9. Meanwhile, spread baby carrots and cipollini onions in a 9- by 13-in. baking pan.
10. 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.
11. 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.
12. Add salt and pepper to taste.
13. 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.
14. Arrange ribs in wide, shallow bowls. Spoon carrots and cipollini onions around them and drizzle with a little sauce.
15. Serve remaining sauce on the side.
16. *Short ribs cut lengthwise are often called English-style. If they're too long, ask your butcher to cut them in half.