Ribs:
8 pieces English-style beef short ribs, about 6 pounds (see ShopSmart, below)
Kosher salt and freshly ground black pepper
2 medium carrots, peeled and sliced
2 ribs celery, sliced
1 large onion, quartered
6 cloves garlic, smashed
1 bay leaf
1 sprig fresh rosemary
2 1/2 cups chicken broth, homemade or low-sodium canned
1/3 cup red wine vinegar
Coating:
1/3 cup dry English-style mustard
1/3 cup honey
1 tablespoon water
1 teaspoon kosher salt
5 ounces sourdough bread, crusts trimmed, and torn into large chunks
2 cloves garlic, minced
3 tablespoons minced fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
For the ribs: Preheat the oven to 350 degrees F.
Lay the short ribs meaty side up in a large roasting pan and season with salt and pepper. Scatter the carrots, celery, onion, garlic, bay leaf, and rosemary around the ribs. Add the chicken broth and vinegar. Set the pan directly over 2 burners and bring to a simmer over high heat. Lay a sheet of parchment paper over the ribs and transfer to the oven. Cook until the meat is fork-tender, about 2 hours. Remove from the oven and cool in the liquid, about 30 minutes. (The dish can be prepared up to this point 1 day ahead, covered, and refrigerated.)
For the coating: Whisk the mustard with the honey, water, and 1/2 teaspoon of the salt. Pulse the bread to make coarse bread crumbs in a food processor. Add the garlic, parsley, olive oil, remaining 1/2 teaspoon salt, and the pepper, to taste, and pulse briefly to combine. Transfer mixture to a shallow bowl.
Preheat the oven to 450 degrees F.
Remove the ribs from the braising liquid (reserve liquid for other uses) and pat dry. Brush the meaty side of each rib with some of the mustard mixture, then press it into the bread crumb mixture to coat. Arrange the ribs on a baking sheet and roast until the bread crumbs are brown and crisp, 20 to 25 minutes. Serve the ribs hot or at room temperature.
ShopSmart: English-style short ribs are pieces of individual longish short ribs—not to be confused with flanken, which are thin, short pieces of rib that are connected by meat.
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