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1
In a bowl mix together the flour with allspice, seasoning salt and black pepper.
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2
Coat the short ribs in the flour mixture to coat on all sides.
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3
Heat oil in a large pot or Dutch oven over medium-high heat.
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4
Add in the ribs and brown on all sides (this should take about 6-7 minutes).
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5
Transfer the ribs to a plate or bowl and reserve 2 tablespoons of the flour mix.
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6
Add in more oil to the pot if needed.
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7
Add in onions, carrots, celery and thyme; saute for about 20-25 minutes, or until veggies begin to brown scraping the pot for any browned bits.
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8
Add in the fresh garlic the last 5 minutes of cooking.
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9
Return the ribs to the pot with any juices from the plate, arranging in a single layer if possible.
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10
Add in tomatoes and bay leaves.
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11
Add in broth, Worcestershire sauce and wine; bring to a boil.
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12
Reduce heat to medium-low, cover pot and simmer for about 1 hour.
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13
Uncover the pot, then simmer uncovered for about another 30 minutes, or until the meat is tender, skimming the accumulated fat from top occasionally.
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14
If desired, mix the reserved 2 tablespoons of flour with a small amount of cold water to make a paste, and add to the simmering sauce the last 10 minutes of cooking to thicken.
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15
Season with salt and pepper.
