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Ingredients

• 1/4 cup  coriander seeds
• 2 tablespoons  cumin seeds
• 1 tablespoon  black peppercorns
• 1 tablespoon  ground ginger
• 1 tablespoon  ground cardamom
• 1 tablespoon  cinnamon
• 1 teaspoon  ground cloves
• 1/2 teaspoon  crushed red pepper
• 3   bay leaves, crumbled
• 2 tablespoons  canola oil
• 4   boneless short ribs, trimmed of fat (10 to 12 ounces each)
•   Salt
• 1   large onion, thinly sliced
• 2   carrots, chopped
• 1   celery rib, chopped
• 3   plum tomatoes, coarsely chopped
• 2 heads  of garlic, halved crosswise
• 2 cups  dry red wine
• 1 quart  chicken stock or broth

Description

Preheat The Oven To 325 Degrees. In A Small Skillet, Toast The Coriander And Cumin Seeds Over Moderately High Heat, Shaking The Pan Constantly, Until Fragrant, About 2 Minutes. Transfer The Seeds To A Spice Grinder And Let Cool. Add The Peppercorns, Ginge

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