Braised Short Ribs With Red Wine Gravy and Vegetables

Step 1: In a bowl mix together the flour with allspice, seasoning salt and black pepper. Coat the short ribs in the flour mixture to coat on all sides.

Step 2: Heat oil in a large pot or Dutch oven over medium-high heat (using as much oil as you want). Add in the ribs and brown on all sides (this should take about 6-7 minutes). Transfer the ribs to a plate or bowl and reserve 2 tablespoons of the flour mix.

Step 3: Add in more oil to the pot if needed. Add in onions, carrots, celery and thyme; sauté for about 20-25 minutes, or until veggies begin to brown scraping the pot for any browned bits. Add in the fresh garlic the last 5 minutes of cooking.

Step 4: Return the ribs to the pot with any juices from the plate, arranging in a single layer if possible. Add in tomatoes and bay leaves. Add in broth, Worcestershire sauce and wine; bring to a boil. Reduce heat to medium-low, cover pot and simmer for about 1 hour.

Step 5: Uncover the pot, then simmer uncovered for about another 30 minutes, or until the meat is tender, skimming the accumulated fat from top occasionally.

Step 6: If desired, mix the reserved 2 tablespoons of flour with a small amount of cold water to make a paste, and add to the simmering sauce the last 10 minutes of cooking to thicken. Season with salt and pepper.