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1
Stir flour and allspice in medium bowl to blend.
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2
Sprinkle short ribs all over with salt and pepper.
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3
Add 6 ribs to flour mixture and turn to coat.
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4
Heat 3 tablespoons oil in heavy large pot over medium-high heat.
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5
Add floured ribs; saut) until brown, turning occasionally, about 6 minutes.
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6
Transfer to large bowl.
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7
Repeat flouring and browning with remaining 6 ribs; reserve remaining flour-coating mixture.
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8
Add 1 tablespoon oil to pot.
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9
Add onions, carrots and celery stalks; saut) until vegetables begin to brown and are very tender, scraping bottom of pot often, about 30 minutes.
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10
Add garlic, thyme and caraway seeds to pot; stir 1 minute.
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11
Mix in tomatoes and bay leaves.
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12
Return ribs and accumulated juices to pot, arranging ribs in single layer.
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13
Add broth and wine.
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14
Bring to boil.
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15
Reduce heat to medium-low, cover and simmer until meat is almost tender, about 1 hour.
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16
Uncover pot.
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17
Simmer ribs 30 minutes, occasionally spooning fat from surface; reserve 2 tablespoons fat.
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18
Stir reserved flour-coating mixture and reserved 2 tablespoons fat in small bowl until smooth; mix paste into sauce around ribs.
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19
Simmer until meat is very tender and gravy thickens, about 45 minutes longer.
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20
Season with salt and pepper.
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21
Transfer short ribs and gravy to large bowl.
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22
Sprinkle with celery leaves.
