Short Ribs with Warm Spices

The cinnamon and cloves add a subtle warmth to the rich tomato and wine sauce.

Put the oil in a dutch oven, or deep skillet with a lid, and heat over medium-high heat until shimmering. Add the short ribs, seasoned with salt and pepper, and brown on all sides. Transfer meat to plate.

Pour off all but 1 tbsp of fat from dutch oven. Add onions, reduce heat to medium-low and allow them to brown for approximately 10 minutes. Add garlic, cook for about one minute. Add cloves and cinnamon, and cook for one minute more.

Return beef to pot and add wine, tomato paste, bay leaves, and chicken broth. Cover tightly and simmer for 2 or more hours, until meat is very tender.