Braised Short Ribs With Whole Grain Mustard

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1 bottle full-bodied red wine, such as Cûtes du Rhûne

2 medium carrots, coarsely chopped

1 large leek, white and tender green, coarsely chopped

5 garlic cloves, coarsely chopped

4 parsley sprigs

2 thyme sprigs

1 bay leaf

8 beef short ribs (about 5 1/2 pounds), trimmed of excess fat

Salt and freshly ground pepper

1/2 cup all-purpose flour, for dredging

1/4 cup vegetable oil

1 quart rich veal stock, or one 6 1/2 - ounce container demiglace diluted in 3 cups of water (see Note)

2 tablespoons grainy mustard

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