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1
Preheat the oven to 300.
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2
In a spice grinder, pulse the porcini, peppercorns and salt to a fine powder.
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3
Add the coriander, ginger, paprika and cloves and pulse to combine.
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4
Rub the spice blend all over the beef short ribs.
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5
Heat the oil in a large skillet.
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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.
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7
Scatter the onion, carrot, celery and garlic in a medium roasting pan.
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8
Set the short ribs on top, cover tightly with foil and roast for about 2 1/2 hours, until tender.
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9
Meanwhile, pour off the fat in the skillet and return it to high heat.
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10
Add the wine, stock and sugar and bring to a boil, scraping up any bits from the bottom of the pan.
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11
Simmer over moderately high heat until reduced to 1 cup, about 15 minutes.
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12
Transfer the glaze to a heatproof cup.
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13
Preheat the broiler.
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14
Transfer the short ribs to a plate and pour the pan juices and vegetables into a bowl.
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15
Skim off all of the fat.
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16
Transfer the pan juices and vegetables to a blender.
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17
Add 1/2 cup of the glaze and puree the pan sauce until very smooth.
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18
Return the short ribs to the roasting pan and brush with 1/4 cup of the glaze.
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19
Broil 8 inches from the heat for about 3 minutes, until caramelized and sizzling.
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20
Turn the ribs and repeat the process with the remaining 1/4 cup of glaze.
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21
Serve the ribs with the pan sauce.
