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Meat 
Beef Wine

Lynn's Short Ribs Red Wine Gravy

1/4 cup all-purpose flour
1 tsp ground allspice - (generous)
12 x meaty short ribs, 3" to 4" long top membrane
    trimmed - (abt 5 1/2 lbs)
    Salt to taste
    Freshly-ground black pepper to taste
4 tbl vegetable oil
3 lrg onions chopped
3 lrg carrots peeled, chopped
3 lrg celery stalks chopped
4 lrg garlic cloves minced
1 tbl dried thyme
2 tsp caraway seeds
8 oz plum tomatoes chopped
3 sm bay leaves
3 cup canned beef broth
2 cup dry red wine
    Chopped celery leaves

 Method :
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; saute until brown, turning occasionally, about 6 minutes. Transfer to large bowl. Repeat flouring and browning with remaining 6 ribs; reserve remaining flour-coating mixture.
Add 1 tablespoon oil to pot. Add onions, carrots and celery stalks; saute until vegetables begin to brown and are very tender, scraping bottom of pot often, about 30 minutes.
Add garlic, thyme and caraway seeds to pot; stir 1 minute. Mix in tomatoes and bay leaves. Return ribs and accumulated juices to pot, arranging ribs in single layer. Add broth and wine. Bring to boil. Reduce heat to medium-low, cover and simmer until meat is almost tender, about 1 hour.
Uncover pot. Simmer ribs 30 minutes, occasionally spooning fat from surface; reserve 2 tablespoons fat. Stir reserved flour-coating mixture and reserved 2 tablespoons fat in small bowl until smooth; mix paste into sauce around ribs. Simmer until meat is very tender and gravy thickens, about 45 minutes longer. Season with salt and pepper.
Transfer short ribs and gravy to large bowl. Sprinkle with celery leaves.
This recipe yields 6 servings.