Directions

1. Bring the wine in a large pan to a rolling boil at a moderately high temperature. Add the bay leaf, carrots, leeks, garlic and parsley. Remove the pan from the heat. Let the marinade cool. In a large shallow dish, spread the short ribs out in one layer. Pour the marinade on the ribs and cover them. Refrigerate overnight.
2. Preheat the oven to 300deg. Remove the short ribs from the marinade. Strain the marinade and reserve the liquid separately. The bay leaf and herb sprigs should be thrown away.
3. Salt and pepper the ribs and then dredge in flour. Heat 2 tablespoons oil in a large pan until it is almost smoking. Add half the ribs to medium-high heat and cook until well browned. This should take about 4 minutes on each side. Transfer the ribs to a large roasting dish. The remaining ribs can be browned in the remaining oil. Add them in one layer to the roasting tray.
4. Remove all the fat except one tablespoon from the skillet. Add the vegetables you have saved and cook on high heat for about 4 minutes until they begin to brown. The vegetables can be spooned over the ribs. Bring the marinade up to a rolling boil in the skillet. Pour the marinade on the ribs, and then add the veal broth. Cover the ribs with foil and bake them for 3 hours or until they are very tender. Transfer the ribs to a large baking pan. Keep the oven on.
5. Skim off the fat on the surface of the liquid and strain it into a large pan. Over high heat, boil until the liquid is reduced to about 2 cups. This should take 15 minutes. Add the mustard, and season with pepper and salt. Pour the sauce on the ribs.
6. Bake the ribs for another 30 minutes. Let the ribs cool down before serving.