Spiced Wine-Braised Short Ribs

Preheat oven to 325°. Pat short ribs dry; season generously with salt and pepper. Heat 2 tablespoons of the oil in a 4- to 6-quart Dutch oven over medium-high heat. Add half of the ribs. Cook until well browned on all sides, 3 to 4 minutes per side. Transfer to a platter and repeat with remaining ribs. Discard fat from pot.

Reduce heat to medium. Add the remaining tablespoon of oil to pot. Add onion, carrots and fennel; cook and stir until softened, about 8 minutes. Add garlic; cook and stir just until fragrant. Add tomato paste; cook and stir for 30 seconds. Carefully add 1/4 cup wine; cook until almost evaporated, scraping up browned bits. Add remaining wine, broth and thyme to pot; return short ribs and juices from platter. Bring to boiling.

Add bay leaves, cinnamon sticks, peppercorns, cloves and allspice. Cover and transfer to oven. Cook 2 hours. Reduce heat to 300° and continue cooking 1 hour more.

Remove ribs to a baking dish; cool slightly. Cool liquid slightly. Skim fat from liquid. (Or, if making a day ahead, transfer ribs and liquid to a storage container and refrigerate overnight. The next day, spoon off and discard solidified fat.) Pour sauce through a fine-mesh sieve; discard solids. Place liquid in a large pot. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Add ribs and heat through before serving.