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1
In a large saucepan, bring the wine to a boil over moderately high heat.
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2
Remove from the heat and add the carrots, leek, garlic, parsley and thyme sprigs and bay leaf.
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3
Let the marinade cool.
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4
Spread the short ribs in a large shallow baking dish in a single layer.
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5
Pour the marinade over the ribs, cover and refrigerate overnight.
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6
Preheat the oven to 300.
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7
Remove the short ribs from the marinade.
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8
Strain the marinade, reserving the liquid and vegetables separately.
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9
Discard the herb sprigs and bay leaf.
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10
Season the ribs with salt and pepper and dredge them in the flour.
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11
In a large skillet, heat 2 tablespoons of the oil until almost smoking.
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12
Add half of the ribs and cook over moderately high heat until well browned, about 4 minutes per side.
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13
Transfer the ribs to a large roasting pan.
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14
Brown the remaining ribs in the remaining 2 tablespoons of oil and add them to the roasting pan in a single layer.
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15
Pour off all but 1 tablespoon of fat from the skillet.
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16
Add the reserved vegetables and cook over high heat until beginning to brown, about 4 minutes.
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17
Spoon the vegetables over the ribs.
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18
Add the marinade to the skillet and bring to a boil.
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19
Pour the marinade over the ribs and add the stock.
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20
Cover with foil and bake for about 3 hours, or until the meat is very tender and almost falling off the bone.
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21
Transfer the ribs to a large baking dish.
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22
Leave the oven on.
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23
Strain the cooking juices into a large saucepan and skim the fat from the surface.
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24
Boil over high heat until reduced to 2 cups, about 15 minutes.
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25
Whisk in the mustard and season with salt and pepper.
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26
Pour the sauce over the ribs.
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27
Note: The short ribs can be prepared through up to this step and refrigerated for up to 2 days.
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28
Let return to room temperature before baking.
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29
Return the ribs to the oven and bake for 30 minutes.
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30
Let cool slightly before serving.
