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1
Mix wine, 1 tablespoon garlic, mustard and red pepper in large glass baking dish.
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2
Add short ribs; turn to coat.
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3
Cover and refrigerate overnight, turning occasionally.
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4
Preheat oven to 500F.
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5
Using tongs, transfer short ribs to large roasting pan; reserve marinade.
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6
Sprinkle short ribs with salt and pepper.
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7
Roast until brown, turning once, about 30 minutes.
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8
Transfer short ribs to large bowl.
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9
Place roasting pan over 2 burners.
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10
Heat over medium-high heat.
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11
Add 1 cup beef stock to pan and bring to boil, scraping up any browned bits.
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12
Pour pan juices into bowl with short ribs.
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13
Reduce oven temperature to 350F.
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14
Heat oil in heavy large ovenproof pot over medium-high heat.
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15
Add carrots, celery, onions and 2 tablespoons garlic.
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16
Saute until vegetables are tender, about 12 minutes.
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17
Add short ribs and pan juices, reserved marinade, 2 3/4 cups beef stock, chicken stock, thyme and bay leaves.
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18
Bring to boil.
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19
Cover pot and place in oven.
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20
Bake until ribs are tender, about 2 hours.
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21
Using tongs, transfer short ribs to large bowl.
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22
Boil cooking liquid until reduced to thin sauce consistency, about 25 minutes.
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23
Strain liquid; discard solids and return liquid to pot.
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24
Dissolve cornstarch in 1/4 cup water.
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25
Whisk into cooking liquid.
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26
Boil until sauce thickens and coats spoon, stirring constantly, about 2 minutes.
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27
Season with pepper.
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28
Return ribs to pot.
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29
Simmer until heated through, 3 minutes.
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30
Transfer to platter.
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31
Garnish with thyme.
