Tender Braised Beef Short Ribs

This recipe is supposed to be the same beef short ribs from Roy's

4 servings

1/2 cup canola oil

4 (10-ounce) beef short ribs (boneless is fine)

Salt and pepper, to taste

1 cup flour

3 carrots, chopped

2 large onions, chopped

1 rib celery, chopped

1 cup red wine

3 bay leaves

2 quarts beef stock

10 black peppercorns

HONEY MUSTARD GLAZE

1 cup whole grain mustard

1/2 cup honey

1/2 cup white wine

1/4 cup garlic, chopped

1 bunch basil, leaves chopped

Preheat oven to 375 degrees. Heat oil in a roasting pan over medium heat. Season short ribs with salt and pepper. Lightly dredge in flour. Shake off any excess flour. Sear all sides of short ribs until golden brown. Add carrots, onions and celery to roasting pan and sauté until tender, about 2 minutes. Deglaze pan with red wine. Add the bay leaves, beef stock and peppercorns. Cover roasting pan with aluminum foil and bake until ribs are knife-tender, about 21/2 hours.

Remove short ribs from liquid and set aside to cool. Cut and trim short ribs to desired size.

Heat a gas or charcoal grill to medium heat. In a medium bowl, mix together all the glaze ingredients. Brush short ribs well with the glaze and grill briefly to set the glaze.