Name: Braised Short Ribs with Red Wine Gravy
Yield: Makes 6 servings
Ingredients: 1/4 cup all-purpose flour; 1 teaspoon (generous) ground allspice; 12 3- to 4-inch-long meaty short ribs (about 5 1/2 pounds), top membrane trimmed; 4 tablespoons vegetable oil; 3 large onions, chopped; 3 large carrots, peeled, chopped; 3 large celery stalks, chopped; 4 large garlic cloves, minced; 1 tablespoon dried thyme; 2 teaspoons caraway seeds; 8 ounces plum tomatoes, chopped; 3 small bay leaves; 3 cups canned beef broth; 2 cups dry red wine; Chopped celery leaves

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Braised Short Ribs with Red Wine GravyMark Thomas

Tiring of the ultra-refined nouvelle cuisine that epitomized eighties dining, cooks rediscovered the comforting humble cuts such as short ribs and shanks. Orecchiette pasta or mashed potatoes are great to catch the gravy.

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