-
1
Preheat the oven to 350 F.
-
2
Pour the oil into a wide, deep-sided saute pan and heat it over medium-high heat.
-
3
Season the short ribs with salt and pepper, add them to the pan, and brown them all over, about 4 minutes per side.
-
4
Transfer the ribs to a large casserole or roasting pan.
-
5
Add the onion, carrots, and celery to the saute pan and cook for 5 minutes to lightly caramelize them.
-
6
Add the jalapeno, garlic, tomato paste, wine, and broth to the pan.
-
7
Bring the mixture to a rapid boil, then pour it over the ribs in the casserole.
-
8
The liquid should not rise more than two-thirds up the side of the ribs and the ribs should not be entirely submerged.
-
9
If you have extra liquid, maybe your casserole is too small and the ribs are too tightly packed; try dividing the ribs and liquid among two casseroles.
-
10
Put the casserole in the oven, add the bouquet garni, and braise the ribs for about 1 1/2 hours.
-
11
Pierce the ribs with the tines of a fork, if cooked enough, the fork will meet no resistance.
-
12
Remove the casserole from the oven and let rest for 5 to 10 minutes before transferring the ribs to a plate or platter.
-
13
Degrease the braising liquid, strain it, discard the solids, and reduce and reserve the juices for serving.
-
14
The short ribs can be cooled, covered, and refrigerated for 1 to 3 days.
-
15
Let come to room temperature before proceeding.
-
16
Prepare an outdoor grill with a drip pan to prevent flare-ups or preheat the oven to 350F.
-
17
Combine the mustard and honey in a bowl and liberally brush over the ribs.
-
18
Grill or cook the ribs in the oven for 10 minutes, turning once, until the glaze is caramelized, dark, and delicious.
-
19
If grilling, brush on more glaze as the ribs cook.
-
20
Serve the ribs family style, passing the reduced braising liquid alongside in a sauceboat.
