Braised Short Ribs With Red Wine Gravy

Recipe Ingredients

1/4 cup	15g / 0.5oz	All-purpose flour
1 teaspoon	5ml	Ground allspice - (generous)
12		Meaty short ribs, 3" to 4" long - top membrane
		Trimmed - (abt 5 1/2 lbs)
		Salt - to taste
		Freshly-ground black pepper - to taste
4 tablespoons	60ml	Vegetable oil
3 tablespoons	45ml	Onions - chopped (large)
3 tablespoons	45ml	Carrots - peeled, chopped (large)
3 tablespoons	45ml	Celery stalks - chopped (large)
4 tablespoons	60ml	Garlic cloves - minced (large)
1 tablespoon	15ml	Dried thyme
2 teaspoons	10ml	Caraway seeds
8 oz	227g	Plum tomatoes - chopped
3 oz	85g	Bay leaves (small)
3 cups	711ml	Canned beef broth
2 cups	474ml	Dry red wine
		Chopped celery leaves

Recipe Instructions

Stir flour and allspice in medium bowl to blend. Sprinkle short ribs all over with salt and pepper. Add 6 ribs to flour mixture and turn to coat. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add floured ribs; saute until brown, turning occasionally, about 6 minutes. Transfer to large bowl. Repeat flouring and browning with remaining 6 ribs; reserve remaining flour-coating mixture.

Add 1 tablespoon oil to pot. Add onions, carrots and celery stalks; saute until vegetables begin to brown and are very tender, scraping bottom of pot often, about 30 minutes.

Add garlic, thyme and caraway seeds to pot; stir 1 minute. Mix in tomatoes and bay leaves. Return ribs and accumulated juices to pot, arranging ribs in single layer. Add broth and wine. Bring to boil. Reduce heat to medium-low, cover and simmer until meat is almost tender, about 1 hour.

Uncover pot. Simmer ribs 30 minutes, occasionally spooning fat from surface; reserve 2 tablespoons fat. Stir reserved flour-coating mixture and reserved 2 tablespoons fat in small bowl until smooth; mix paste into sauce around ribs. Simmer until meat is very tender and gravy thickens, about 45 minutes longer. Season with salt and pepper.

Transfer short ribs and gravy to large bowl. Sprinkle with celery leaves.

This recipe yields 6 servings.

Source:
Bon Appetit, September 1999

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