Braised Short Ribs with Red Wine Gravy

Ingredients

• 3 small bay leaves 
• 3 cups beef broth canned
• 2 teaspoons caraway seeds 
• 3 large carrots peeled chopped
• 6 servings celery leaves chopped
• 3 large celery stalks chopped
• 1 tablespoon thyme dried
• 2 cups wine dry red
• 0.3 cup flour all-purpose
• 4 large garlic clove minced
• 1 teaspoon ground allspice generous ()
• 3 large onion chopped
• 8 ounces plum tomatoes chopped
• 5.5 pounds beef ribs trimmed
• 4 tablespoons vegetable oil 

Equipment

• bowl
• pot

Directions

1. Stir flour and allspice in medium bowl to blend.
2. Sprinkle short ribs all over with salt and pepper.
3. Add 6 ribs to flour mixture and turn to coat.
4. Heat 3 tablespoons oil in heavy large pot over medium-high heat.
5. Add floured ribs; saut) until brown, turning occasionally, about 6 minutes.
6. Transfer to large bowl. Repeat flouring and browning with remaining 6 ribs; reserve remaining flour-coating mixture.
7. Add 1 tablespoon oil to pot.
8. Add onions, carrots and celery stalks; saut) until vegetables begin to brown and are very tender, scraping bottom of pot often, about 30 minutes.
9. Add garlic, thyme and caraway seeds to pot; stir 1 minute.
10. Mix in tomatoes and bay leaves. Return ribs and accumulated juices to pot, arranging ribs in single layer.
11. Add broth and wine. Bring to boil. Reduce heat to medium-low, cover and simmer until meat is almost tender, about 1 hour.
12. 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.
13. Transfer short ribs and gravy to large bowl.
14. Sprinkle with celery leaves.