Delicious Braised Short Ribs With Red Wine Gravy And Vegetables - cooking recipe

Ingredients

1/2 cup all-purpose flour
1 teaspoon allspice
2 teaspoons seasoning salt
1/2 teaspoon black pepper (or to taste)
5 -6 lbs short rib of beef
6 tablespoons oil (more if needed)
2 large onions, chopped
2 tablespoons minced fresh garlic
1 tablespoon dried thyme
2 bay leaves
3 -4 carrots, peeled and chopped
2 -3 celery ribs
1 (14 ounce) can diced tomatoes, well drained
3 cups beef broth
2 cups dry red wine (can use about 1/2 cup more wine)
2 tablespoons Worcestershire sauce
salt and pepper

Preparation

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.
Heat oil in a large pot or Dutch oven over medium-high heat.
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.
Add in more oil to the pot if needed.
Add in onions, carrots, celery and thyme; saute 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.
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.
Uncover the pot, then simmer uncovered for about another 30 minutes, or until the meat is tender, skimming the accumulated fat from top occasionally.
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.