Preheat the oven to 300°F (150°C). Season the short ribs with salt and black pepper. In a large oven-safe pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned (about 3-4 minutes per side). Remove and set aside.

Cooking the Vegetables

In the same pot, add chopped onion, carrot, and celery. Sauté for 5 minutes until softened. Add minced garlic and cook for another minute.

Deglazing the Pot

Pour in the Cabernet Sauvignon and scrape the bottom of the pot to release the browned bits. Bring to a boil and reduce by half.

Braising the Ribs

Return the short ribs to the pot and add beef stock, bay leaves, and thyme. Bring to a simmer, cover, and transfer to the oven. Cook for 3 hours until the meat is tender.

Finishing Touches

Remove the ribs from the pot and strain the sauce. Stir in honey mustard and adjust seasoning if needed.

Pommes Puree

Cooking the Potatoes

In a large pot, boil potatoes in salted water until fork-tender (about 15-20 minutes). Drain and return to the pot.

Making the Puree

Add heavy cream and butter to the potatoes. Mash until smooth and creamy. Season with salt and black pepper to taste.

Demi-Glace

Preparing the Sauce

In a saucepan, combine beef stock and red wine. Bring to a boil, then reduce heat and simmer until reduced by half.

Thickening the Sauce

In a small bowl, mix cornstarch and water to create a slurry. Stir this into the sauce and cook until thickened. Season with salt and black pepper.