4 pounds beef short ribs

About 1/2 tbsp. kosher salt

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.) dry red wine

About 2 cups reduced-sodium beef broth

1 teaspoon black peppercorns

1 cinnamon stick (2 in. long)

1 1/4 pounds small carrots, trimmed

1 1/4 pounds cipollini onions, peeled

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. 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. Meanwhile, spread small 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. 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. 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. From myrecipes.com.