Spiced Short Ribs with Roasted Baby Carrots and Cipollini Onions

Name: Spiced Short Ribs with Roasted Baby Carrots and Cipollini Onions
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 567 grams multicolored or regular baby carrots, trimmed and scrubbed or peeled; 2 kilograms beef short ribs, about 4 in. long; 1 teaspoon black peppercorns; 1 Tbsp butter; 237 milliliters coarsely chopped carrot; 237 milliliters coarsely chopped celery; 1 cinnamon stick (2 in. long); 567 grams cipollini onions, peeled; 3 Tbsps flour; 3 larges garlic cloves, chopped; 2 Tbsps minced ginger; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 Tbsps About kosher salt; 473 milliliters About reduced-sodium beef broth; 2 Tbsps olive oil, divided; 237 milliliters coarsely chopped onion; 1 Tbsps About pepper; 750 milliliters bottle Petite Sirah or other dry red wine

You can never have too many main course recipes, so give Spiced Short Ribs with Roasted Baby Carrots and Cipollini Onions a try. This recipe serves 4. One serving contains 1706 calories, 64g of protein, and 131g of fat. This recipe covers 59% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 3 hours and 45 minutes. If you have regular baby carrots, pepper, beef broth, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Preheat oven to 30

Equipment you will use

Oven

Rinse and dry short ribs.

Ingredients you will need

Beef Short Ribs

Sprinkle all over with 1/2 tbsp. each salt and pepper.

Ingredients you will need

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.

Ingredients you will need

Beef Short Ribs

Butter

Cooking Oil

Equipment you will use

Bowl

Pot

Add chopped onion, carrot, celery, garlic, and ginger to pot and cook, stirring often, until vegetables are beginning to brown, 7 to 8 minutes.

Ingredients you will need

Vegetable

Carrot

Celery

Garlic

Ginger

Onion

Equipment you will use

Pot

Add cumin and coriander and cook until fragrant, about 1 minute.

Ingredients you will need

Coriander

Cumin

Sprinkle with flour and cook, stirring often, until golden brown.

Ingredients you will need

All Purpose Flour

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.

Ingredients you will need

Cinnamon Stick

Peppercorns

Beef Short Ribs

Broth

Meat

Wine

Equipment you will use

Oven

Pot

Meanwhile, spread baby carrots and cipollini onions in a 9- by 13-in. baking pan.

Ingredients you will need

Cipollini Onions

Baby Carrots

Spread

Equipment you will use

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.

Ingredients you will need

Ribs

Cooking Oil

Equipment you will use

Oven

Aluminum Foil

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.

Ingredients you will need

Vegetable

Equipment you will use

Aluminum Foil

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

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.

Ingredients you will need

Sauce

Ribs

Equipment you will use

Frying Pan

Arrange ribs in wide, shallow bowls. Spoon carrots and cipollini onions around them and drizzle with a little sauce.

Ingredients you will need

Cipollini Onions

Carrot

Sauce

Ribs

Equipment you will use

Bowl

Serve remaining sauce on the side.

Ingredients you will need

Sauce

*Short ribs cut lengthwise are often called English-style. If they're too long, ask your butcher to cut them in half.

Ingredients you will need

Beef Short Ribs

Equipment

Ingredients

Servings:

567grams

multicolored or regular baby carrots, trimmed and scrubbed or peeled 2kilograms

beef short ribs, about 4 in. long 1teaspoon

black peppercorns 1Tbsp

butter 237milliliters

coarsely chopped carrot 237milliliters

coarsely chopped celery 1

cinnamon stick (2 in. long)567grams

cipollini onions, peeled 3Tbsps

flour 3larges

garlic cloves, chopped 2Tbsps

minced ginger 1teaspoon

ground coriander 1teaspoon

ground cumin 1Tbsps

About kosher salt 473milliliters

About reduced-sodium beef broth 2Tbsps

olive oil, divided 237milliliters

coarsely chopped onion 1Tbsps

About pepper 750milliliters

bottle Petite Sirah or other dry red wine

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. You could try Wild & Wilder The Exhibitionist Merlot. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 19 dollars per bottle.

Wild & Wilder The Exhibitionist Merlot

The Exhibitionist is full of rich plum and damson fruit on the nose. Oak used is unobtrusive on the palate which is dominated by rich red berry flavors while also presenting subtle earthy nuances. The wine is elegant and silky with a long finish.