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1
Preheat oven to 350 degrees.
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2
Season the short ribs with salt and pepper and brown well in the oil and butter combined in a large saute pan.
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3
Remove the ribs and place into a casserole or roasting pan.
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4
Add the onion, carrot and celery to the saute pan and begin to caramelize the vegetables.
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5
Continue to cook the vegetable mixture before adding the jalapeno, garlic, tomato, cumin, beer and stock in quick succession.
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6
Bring this mixture to a rapid boil before pouring over the ribs in the casserole.
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7
The liquid should not rise more than 2/3 up the side of the ribs and the ribs should not be entirely submerged.
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8
Place the casserole into the oven, add the bouquet and braise the ribs until fork tender, about 1 1/2 hours.
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9
Remove the casserole from the oven, allow to rest for several minutes before placing the ribs on a sheet pan.
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10
Degrease the braising liquid, strain the vegetables out and discard and reserve the remaining juices for serving.
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11
Combine the mustard and honey in a bowl and liberally brush over the ribs.
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12
Place the ribs back into the oven and roast another 10 minutes until the glaze is caramelized dark and delicious.
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13
Serve with the cooking/braising liquid in a sauce boat.
