Short Ribs With Port & Honey

• 8 3-4" long meaty beef short ribs (about 3-3 1/4 lbs), membranes trimmer
• 1/4 cup canola oil
• 3 1/2 cups chopped onions
• 2 1/2 cups chopped carrots
• 1 750 ml bottle dry red wine
• 1 750 ml bottle tawny port
• 2 cups low salt chicken broth
• 1/2 cup red wine vinegar
• 1/3 cup honey
• 2 whole heads of garlic, halved crosswise
• 1/4 cup coarse grained mustard
• 1 T margarine, room temp
• 1 T cornstarch or arrowroot starch

1. Preheat oven to 30. Sprinkle ribs with salt & pepper. Heat oil in large heavy ovenproof pot over high heat. Add ribs and cook until brown on all sides, about 10 minutes. Remove ribs to plate. Add onions & Carrots and cook until brown, stirring frequently, about 10 minutes. Add wine, port, broth, vinegar, honey and garlic; bring to boil scraping up brown bits. Boil 10 minutes. Return ribs to pot, meat side down, in single layer. Bring to boil. Transfer uncovered pot to oven and cook until ribs are tender, about 2 hours 15 minutes.
2. Using tongs, transfer ribs to bowl. Strain broth, discard solids in strainer. Spoon fat off broth. Boil broth until reduced to 2 cups, about 10 minutes. Whisk in mustard. Blend butter and starch in small bowl to smooth paste. Whisk into broth. Boil until thickened, whisking constantly, about 1 minute. Season with salt & pepper to taste. Return ribs to pot and simmer until heated through

long meaty beef short ribs, canola oil, onions, carrots, red wine, port, chicken broth, red wine vinegar, honey, garlic, grained mustard, t, t

Taken from www.epicurious.com/recipes/member/views/short-ribs-with-port-honey-1257556 (may not work)