Braised Short Ribs

Ingredients

• 2.3 cups beef broth divided
• 4 pounds beef short ribs trimmed cut in half
• 1  carrots chopped
• 1 rib celery chopped
• 2.3 cups cooking wine dry red divided
• 0.5 cup flour all-purpose
• 2  garlic cloves chopped
• 1 teaspoon ground allspice 
• 0.5 teaspoon ground ginger 
• 3 tablespoons olive oil 
• 0.5  onion chopped
• 6 servings garnish: parsley fresh chopped
• 1 teaspoon pepper 
• 6 servings roasted potatoes red
• 1 teaspoon salt 
• 2 tablespoons tomato paste 

Equipment

• frying pan
• oven
• dutch oven

Directions

1. Combine 1/4 cup wine, 1/4 cup broth, garlic, allspice, and ginger in a shallow dish; add ribs, turning to coat. Cover and chill ribs for 4 to 6 hours, turning occasionally.
2. Remove ribs from marinade, reserving marinade.
3. Sprinkle ribs with salt and pepper; dredge in flour.
4. Cook ribs, in batches, in hot oil in a Dutch oven over medium-high heat 15 minutes or until browned.
5. Remove ribs, and set aside.
6. Reduce heat to medium; add carrot, onion, and celery, and saut 7 minutes or until browned.
7. Add tomato paste; cook, stirring constantly, 3 minutes.
8. Return ribs to pan. Stir in reserved marinade and remaining 2 cups wine and 2 cups broth; bring mixture to a boil, and tightly cover.
9. Bake at 300 for 3 hours.
10. Remove ribs.
11. Skim fat from sauce and discard; simmer sauce for 12 to 15 minutes or until reduced by half.
12. Serve with ribs over roasted potatoes.
13. Garnish, if desired.