Winter Spiced Beef Short Ribs
5 T. olive oil
1-pound onions, chopped
16 3- to 4-inch pieces meaty beef chuck short ribs, trimmed
3 T. all purpose flour
4 C. low-salt chicken broth
1 1/2 C. dry red wine (a hearty red wine such as Rominger Ranch Red is perfect!)
1 C. prune juice
1 T. tomato paste
1/2 t. ground cumin
1/2 t. ground allspice
1/2 t. ground ginger
1/2 t. ground cinnamon
1 T. honey
Preheat oven to 325°F. Heat 3 T. oil in heavy large ovenproof pot over medium-high heat. Add onions and sauté until brown. Transfer onions to large bowl. Season ribs with salt and pepper and add 1T. oil to same pot. Add 8 ribs and brown on all sides. Transfer ribs to bowl with onions. Add remaining 1T. oil to pot and brown remaining ribs. Transfer ribs to same bowl. Whisk flour into drippings in pot, when thickened, add 2 cups broth. Bring to boil, scraping up browned bits. Mix in remaining 2 cups broth, wine, prune juice, tomato paste and spices. Return ribs to pot, in single layer if possible; add onions and any juices. Bring liquid to boil; cover pot. Place pot in oven and bake until ribs are tender (~1 hour 45 minutes). Transfer ribs to large bowl. Strain cooking liquid into medium bowl. Spoon off fat. Return liquid to pot. Add honey; boil until sauce is reduced to 3 cups, about 12 minutes. Season with salt and pepper. Mix ribs with sauce, then mound on platter. Serves 8. Serve with 2004 Rominger West Chapman Vineyard Red Wine (available only at the winery and online).
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