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Spiced Short Ribs with Roasted Baby Carrots and Cipollini Onions


Developed to accompany dark-fruited Petite Sirah, these short ribs are rich and warmly spiced and make a superb dinner for company on a fall or winter night. Serve alongside mashed potatoes spiked with freshly grated or prepared horseradish.

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  • 4 pounds beef short ribs, about 4 in. long*
  • 1/2 About 1/2 tbsp. kosher salt
  • 1/2 About 1/2 tbsp. pepper
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 1 cup coarsely chopped onion
  • 1 cup coarsely chopped carrot
  • 1 cup coarsely chopped celery
  • 3 large garlic cloves, chopped
  • 2 tablespoons minced ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3 tablespoons flour
  • 1 bottle (750 ml.) Petite Sirah or other dry red wine
  • 2 About 2 cups reduced-sodium beef broth
  • 1 teaspoon black peppercorns
  • 1 cinnamon stick (2 in. long)
  • 1 1/4 pounds multicolored or regular baby carrots, trimmed and scrubbed or peeled
  • 1 1/4 pounds cipollini onions, peeled
  • Short ribs cut lengthwise are often called English-style. If they're too long, ask your butcher to cut them in half.


Adapted from


Step 1

1. Preheat oven to 300°. Rinse and dry short ribs. Sprinkle all over with 1/2 tbsp. each 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.

2. Add chopped onion, carrot, celery, garlic, and ginger to pot and cook, stirring often, until vegetables are beginning to brown, 7 to 8 minutes. Add cumin and coriander and cook until fragrant, about 1 minute. Sprinkle with flour and cook, stirring often, until golden brown. 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.

3. Meanwhile, spread baby carrots and cipollini onions in a 9- by 13-in. 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. 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. Add salt and pepper to taste.

4. 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.

5. Arrange ribs in wide, shallow bowls. Spoon carrots and cipollini onions around them and drizzle with a little sauce. Serve remaining sauce on the side.

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