Cabernet-Braised Short Ribs with Autumn Vegetables

Terlato Wines

6 Servings


1 Tbsp. kosher slat plusss more for seasoning
1 Tbsp. Ground coriander
1/2 tsp. ground ginger
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
1/2 tsp. freshly ground black pepper, plus more for seasoning
1/4 tsp. cayenne pepper
1/8 tsp. groung cinnamon
2 Tbsp. canola oil plus more as needed
6 large bonein short ribs (about 5 1/2 pounds)
1 medium onionm, cut into large pieces
2 carrots, peeled and cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
1 clove garlic, thinly sliced
1 tsp. chope fresh thyme leaves
1 (6 oz) can tomato paste
1-1/2 cups Chimney Rock Cabernet Sauvignon
2 cups beef stoick, plus moire as needed
6 cups assoirted root vegetables (such as parsnips, sweet potatoes, carrots, trunips, and celery root), peeled and cut into     1-1/4 inch pieces
2 Tbsp. olive oil