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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 in 6 ribs to flour mix and turn to coat.
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4
Heat 3 Tbsp.
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5
oil in heavy large pot over medium-high heat.
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6
Add in floured ribs; saute/fry till brown, turning occasionally, about 6 min.
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7
Transfer to large bowl.
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8
Repeat flouring and browning with remaining 6 ribs; reserve remaining flour-coating mix.
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9
Add in 1 Tbsp.
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10
oil to pot.
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11
Add in onions, carrots and celery stalks; saute/fry till vegetables begin to brown and are very tender, scraping bottom of pot often, about 30 min.
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12
Add in garlic, thyme and caraway seeds to pot; stir 1 minute.
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13
Fold in tomatoes and bay leaves.
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14
Return ribs and accumulated juices to pot, arranging ribs in single layer.
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15
Add in broth and wine.
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16
Bring to boil.
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17
Reduce heat to medium-low, cover and simmer till meat is almost tender, about 1 hour.
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18
Uncover pot.
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19
Simmer ribs 30 min, occasionally spooning fat from surface; reserve 2 Tbsp.
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20
fat.
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21
Stir reserved flour-coating mix and reserved 2 Tbsp.
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22
fat in small bowl till smooth; mix paste into sauce around ribs.
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23
Simmer till meat is very tender and gravy thickens, about 45 min longer.
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24
Season with salt and pepper.
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25
Transfer short ribs and gravy to large bowl.
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26
Sprinkle with celery leaves.
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27
This recipe yields 6 servings.
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28
Comments: Tiring of the ultra-refined nouvelle cuisine which epitomized eighties dining, cooks rediscovered the comforting humble cuts such as short ribs and shanks.
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29
Orecchiette pasta or possibly mashed potatoes are great to catch the gravy.
