Haroset Braised Short Ribs

Ingredients

• 3 ½ pounds meaty boneless beef short ribs, cut into 3-inch pieces
• Coarse salt and freshly ground pepper
• ¼ cup extra-virgin olive oil, divided, plus more for searing, if necessary
• 10 small carrots (about 1 pound), 2 chopped into 2-inch pieces, 8 halved lengthwise and reserved
• 2 celery stalks, cut into 2-inch pieces
• 1 medium onion, cut into 2-inch pieces
• 1 ¾ teaspoons ground cinnamon
• 7 ½ cups Manischewitz wine (from three 750-mL bottles)
• 1 ½ cups red-wine vinegar
• ½ bunch fresh thyme
• ½ bunch fresh curly-leaf parsley, plus sprigs for garnish
• 1 bay leaf
• 1 cup walnut halves, for garnish
• 2 Granny Smith apples, cored and cut into 1-inch-thick wedges

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