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1. Preheat oven to 3OO'. Rinse and
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dry short ribs. Sprinkle all over
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with 1/2 tbsp. each salt and pepper.
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Add 1 tbsp. oil and the butter to
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a large, deep ovenproof pot over
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medium-high heat. Working in
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batches, brown short ribs all over,
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about 5 minutes per batch, transferring
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to a bowl as done.
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2. Add chopped onion, carrot, celery
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garlic, and ginger to pot and cook,
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stirring often, until vegetables are
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beginning to brown, 7 to B minutes.
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Add cumin and coriander
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and cook until fragrant, about
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1 minute. Sprinkle with flour and
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cook, stirring often, until golden
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brown. Pour wine and 2 cups
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broth into pot and add peppercorns
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and cinnamon stick; stirring
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constantly, bring to a boil. Return
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short ribs and any accumulated
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juices to pot. Liquid should just
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cover them; add a little more broth
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if necessary. Cover and bake until
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meat is very tender when pierced,
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2 1/4 to 2 1/2 hours.
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and roast until vegetables are tender
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3. Meanwhile, spread baby carrots
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and cipollini onions in a 9- by 13-
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in. baking pan. Drizzle with remaining
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1 tbsp. oil and mix to coat;
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cover with foil. Set in oven after
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ribs have baked about 1 1/2 hours,
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and bake 45 minutes. Remove foil
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when pierced and beginning to
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brown, about 15 minutes longer.
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If necessary broil 4 to 6 in. from
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heat to brown a little more, about
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5 minutes. Add salt and pepper
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to taste.
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4. Lift ribs from cooking liquid, cover,
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and keep warm. Strain liquid
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into a wide pan, skim off fat, and
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boil until sauce is reduced to about
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2 cups and coats the back of a
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spoon, about 15 minutes.
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5. Arrange ribs in wide, shallow
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bowls. Spoon carrots and cipollini
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onions around them and drizzle
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with a little sauce. Serve remaining
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sauce on the side.
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PER SERVING,852 Cal., 48% [405 Cal,) from fat
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74 g protein;45 g fat (18 g sat.); 35 g carbo
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(7 g fiber); 1,007 mg sodium; 220 mg chol
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.
