Braised Short Ribs with Carrots and Onions

• 1 cup dry white wine
• 3 tablespoons minced garlic
• 2 tablespoons Dijon mustard
• 1 teaspoon dried crushed red pepper
• 18 3-to-4 inch pieces meaty beef chuck short ribs
• 3 3/4 cups beef stock or canned broth
• 2 tablespoons olive oil
• 1 1/2 cups finely chopped carrots
• 1 1/2 cups finely chopped celery
• 1 1/2 cups finely chopped onions
• 5 1/4 cups chicken stock or canned low-salt broth
• 4 teaspoons chopped fresh thyme
• 2 bay leaves
• 4 teaspoons cornstarch
• 1/4 cup water
• Fresh thyme sprigs

1. Mix wine, 1 tablespoon garlic, mustard and red pepper in large glass baking dish.
2. Add short ribs; turn to coat.
3. Cover and refrigerate overnight, turning occasionally.
4. Preheat oven to 500F.
5. Using tongs, transfer short ribs to large roasting pan; reserve marinade.
6. Sprinkle short ribs with salt and pepper.
7. Roast until brown, turning once, about 30 minutes.
8. Transfer short ribs to large bowl.
9. Place roasting pan over 2 burners.
10. Heat over medium-high heat.
11. Add 1 cup beef stock to pan and bring to boil, scraping up any browned bits.
12. Pour pan juices into bowl with short ribs.
13. Reduce oven temperature to 350F.
14. Heat oil in heavy large ovenproof pot over medium-high heat.
15. Add carrots, celery, onions and 2 tablespoons garlic.
16. Saute until vegetables are tender, about 12 minutes.
17. Add short ribs and pan juices, reserved marinade, 2 3/4 cups beef stock, chicken stock, thyme and bay leaves.
18. Bring to boil.
19. Cover pot and place in oven.
20. Bake until ribs are tender, about 2 hours.
21. Using tongs, transfer short ribs to large bowl.
22. Boil cooking liquid until reduced to thin sauce consistency, about 25 minutes.
23. Strain liquid; discard solids and return liquid to pot.
24. Dissolve cornstarch in 1/4 cup water.
25. Whisk into cooking liquid.
26. Boil until sauce thickens and coats spoon, stirring constantly, about 2 minutes.
27. Season with pepper.
28. Return ribs to pot.
29. Simmer until heated through, 3 minutes.
30. Transfer to platter.
31. Garnish with thyme.

white wine, garlic, mustard, red pepper, beef chuck, beef stock, olive oil, carrots, celery, onions, chicken stock, thyme, bay leaves, cornstarch, water, thyme

Taken from www.epicurious.com/recipes/food/views/braised-short-ribs-with-carrots-and-onions-4256 (may not work)