Braised Short Ribs with Red Wine Gravy

Braised Short Ribs with Red Wine Gravy
Photo by Mark Thomas

Ingredients

  • 3 large carrots
  • 12 3- to 4-inch-long meaty short ribs (about 5 1/2 pounds), top membrane trimmed
  • 3 cups canned beef broth
  • ¼ cup all purpose flour
  • 1 teaspoon ground allspice
  • 3 small bay leaves
  • 2 cups dry red wine
  • + 8 more ingredients
    • celery leaves
    • 3 large onions
    • 1 tablespoon dried thyme
    • 8 ounces plum tomatoes
    • 4 large garlic cloves
    • 4 tablespoons vegetable oil
    • 3 large celery stalks
    • 2 teaspoons caraway seeds

Stir flour and allspice in medium bowl to blend. Sprinkle short ribs all over with salt and pepper. Add 6 ribs to flour mixture and turn to coat. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add floured ribs; saut) until brown, turning occasionally, about 6 minutes. Transfer t...

View full recipe at Epicurious

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