Country Braised Short Ribs with Mustard Sauce

• 48 each bone-in beef short ribs, trimmed, cut into individual rib portions
• 1 cup salt
• 2-1/2 Tbsp. ground black pepper
• 1/2 cup oil
• 1-1/2 qt. onions, coarsely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 qt. carrots, coarsely chopped Target 2 lb For $3.00 thru 02/06
• 1 qt. celery, coarsely chopped
• 1/2 cup garlic, coarsely chopped
• 1 gal. Roma tomatoes, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 qt. dry red wine
• 1/2 cup tomato paste
• 8 sprigs fresh thyme
• 8 sprigs fresh rosemary
• 1-1/2 gal. chicken broth or vegetable broth
• 3/4 cup GREY POUPON Country Dijon Mustard

1. Season ribs with salt and pepper.
2. Heat oil in large braising pan on medium heat.
3. Add ribs; cook until browned on all sides, turning occasionally.
4. Remove from pan; set aside.
5. Add onions, carrots, celery and garlic to pan; cook until vegetables are caramelized.
6. Add tomatoes, wine, tomato paste and herbs; stir to deglaze pan.
7. Return ribs to pan.
8. Add 1-1/4 gal.
9. of the chicken broth (or 1-1/4 qt.
10. of the broth for trial recipe).
11. Cover pan.
12. Bake in 325 degrees F-convection oven 3-1/2 to 4 hours or until ribs are done and tender, adding 1 qt.
13. of the remaining broth (or 1 cup of the remaining broth for trial recipe) after 2 hours.
14. Remove ribs from liquid; cover ribs to keep warm.
15. Discard vegetables.
16. Skim fat from reserved liquid in pan; strain liquid into saucepan.
17. Bring to boil; simmer until slightly thickened.
18. Stir in mustard.
19. Serve 1/4 cup sauce with each serving of ribs.

short ribs, salt, ground black pepper, oil, onions, carrots, celery, garlic, tomatoes, red wine, tomato paste, thyme, rosemary, chicken broth

Taken from www.kraftrecipes.com/recipes/country-braised-short-ribs-mustard-sauce-114000.aspx (may not work)