1 teaspoon kosher salt
1 tablespoon coriander
½ teaspoon ground ginger
1/2 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon cinnamon
2 tablespoons canola oil
5 – 6 lbs. bone-in short ribs
1 onion, cut into chunks
2 carrots cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
2 cloves garlic
1 teaspoon fresh thyme
1 (6 ounce) can tomato paste
1 ½ cups cabernet sauvignon wine
2 cups beef stock
6 cups assorted vegetables, like parsnips, sweet potatoes, carrots, turnips), cut into 1-inch dice
2 tablespoons olive oil
¾ cup fried onions, like French’s
Preheat oven to 350 degrees. In a small bowl, stir salt through cinnamon (all spices). Rub spice mixture evenly onto short ribs on all sides. Heat 1 tablespoon canola oil in a large heavy pot over medium heat, until very hot. Brown on each side, about 8 minutes per side, working in batches. Remove meat from pot. Add remaining canola oil and cook onion, carrot, celery and garlic, about 5 minutes. Add thyme and tomato paste, cook, stirring frequently, about 4 minutes. Return meat to pot, add wine, and beef stock. Add more stock if necessary, until beef is almost covered but not completely submerged. Bring to a simmer, cover and bake in oven until meat is tender about 3 hours.
In a separate roasting pan, toss vegetables with olive oil. Season with salt and pepper. During last 45 minutes of cooking, roast vegetables for 45 minutes. When meat is removed from oven, increase oven temperature to 400. Roast vegetables an additional 15-20 minutes.
If desired, puree meat sauce with an immersion blender. Serve meat with vegetables and sauce. Sprinkle with fried onions.