Stout Braised Short Ribs with Glazed Carrots and Whole Grain Mustard | Duckhorn Vineyards Recipes

Ingredients

• 4 English Cut Beef Short Ribs
• Salt and Pepper
• ¼ cup all purpose flour for dusting
• 1 yellow onion
• 2 stalks celery
• 1 large carrot, peeled
• 3 cloves garlic
• 2 tbsp extra virgin olive oil, divided
• 2 sprigs rosemary
• 1 bay leaf
• 1 ½ cups stout or dark beer
• 1 ½ cups beef stock
• 1 bunch of baby carrots, trimmed and washed, or two large carrots cut into ½
• 4 batons
• 1 cup of beef stock
• 2 tbsp unsalted butter
• 2 tsp fresh chives, chopped
• 2-3 tablespoons whole grain mustard