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1
For the ribs: Preheat the oven to 350 degrees F.
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2
Lay the short ribs meaty side up in a large roasting pan and season with salt and pepper.
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3
Scatter the carrots, celery, onion, garlic, bay leaf, and rosemary around the ribs.
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4
Add the chicken broth and vinegar.
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5
Set the pan directly over 2 burners and bring to a simmer over high heat.
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6
Lay a sheet of parchment paper over the ribs and transfer to the oven.
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7
Cook until the meat is fork-tender, about 2 hours.
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8
Remove from the oven and cool in the liquid, about 30 minutes.
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9
(The dish can be prepared up to this point 1 day ahead, covered, and refrigerated.)
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10
For the coating: Whisk the mustard with the honey, water, and 1/2 teaspoon of the salt.
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11
Pulse the bread to make coarse bread crumbs in a food processor.
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12
Add the garlic, parsley, olive oil, remaining 1/2 teaspoon salt, and the pepper, to taste, and pulse briefly to combine.
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13
Transfer mixture to a shallow bowl.
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14
Preheat the oven to 450 degrees F.
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15
Remove the ribs from the braising liquid (reserve liquid for other uses) and pat dry.
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16
Brush the meaty side of each rib with some of the mustard mixture, then press it into the bread crumb mixture to coat.
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17
Arrange the ribs on a baking sheet and roast until the bread crumbs are brown and crisp, 20 to 25 minutes.
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18
Serve the ribs hot or at room temperature.
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19
ShopSmart: English-style short ribs are pieces of individual longish short ribsnot to be confused with flanken, which are thin, short pieces of rib that are connected by meat.
