Delicious Braised Short Ribs With Red Wine Gravy and Vegetables Recipe

Directions:

1. In a bowl mix together the flour with allspice, seasoning salt and black pepper.
2. Coat the short ribs in the flour mixture to coat on all sides.
3. Heat oil in a large pot or Dutch oven over medium-high heat.
4. Add in the ribs and brown on all sides (this should take about 6-7 minutes).
5. Transfer the ribs to a plate or bowl and reserve 2 tablespoons of the flour mix.
6. Add in more oil to the pot if needed.
7. 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.
8. Add in the fresh garlic the last 5 minutes of cooking.
9. Return the ribs to the pot with any juices from the plate, arranging in a single layer if possible.
10. Add in tomatoes and bay leaves.
11. Add in broth, Worcestershire sauce and wine; bring to a boil.
12. Reduce heat to medium-low, cover pot and simmer for about 1 hour.
13. Uncover the pot, then simmer uncovered for about another 30 minutes, or until the meat is tender, skimming the accumulated fat from top occasionally.
14. 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.
15. Season with salt and pepper.