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1
Preheat the oven to 325.
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2
In a medium roasting pan, heat the vegetable oil.
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3
Season the ribs with salt and pepper and cook over moderately high heat until browned on both sides, about 10 minutes.
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4
Transfer the ribs to a large bowl.
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5
Add the garlic, carrot, onion and celery to the roasting pan and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
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6
Add the tomato paste and cook, stirring, until glossy, about 1 minute.
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7
Add the red wine and boil over high heat until reduced by half, scraping up the browned bits from the bottom of the pan, about 4 minutes.
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8
Add the cloves, cinnamon stick, bay leaf and water and bring to a boil.
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9
Return the ribs to the pan and simmer for 1 minute.
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10
Remove from the heat.
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11
Cover the ribs with a sheet of parchment paper, then cover with foil.
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12
Bake until the short ribs are very tender, about 2 hours.
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13
Let the ribs cool slightly.
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14
Skim the fat from the surface of the ribs, then transfer the ribs to a large bowl.
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15
Strain the pan sauce into a medium saucepan and skim off the fat.
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16
Boil the pan sauce over high heat until reduced to 1 1/2 cups, about 12 minutes; season with salt and pepper.
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17
Return the ribs to the roasting pan, pour the sauce on top and keep hot over low heat.
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18
Meanwhile, in a medium saucepan of boiling salted water, cook the cipollini until just tender, about 10 minutes; drain well.
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19
In a medium skillet, melt the butter.
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20
Add the cipollini, season with salt and pepper and cook over moderate heat until nicely browned, about 8 minutes.
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21
Transfer the short ribs to plates and spoon the cipollini alongside.
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22
Spoon the sauce over the ribs and serve, passing the Celery-Root Pancakes at the table.
