Short Rib High Note

Whilst at my local grocery I stumbled upon some short ribs that had been marked for quick sale. Why I'm not sure, but when you can pick up a package of meat for about $2 you can't really complain. I decided they should be braised. I marinated them for 2 days in yellow and brown mustard, garlic, salt and pepper. I dredged them in flour, yes I know that makes them no longer braised, and fried them for about 5-10 mins. I removed the ribs from the pan, added onion (be generous), and cooked them for 10-15 mins. I added some riesling to deglaze the pan and cooked it for a bit. I followed that with some chicken stock, garlic, potatoes, and the ribs. I brought it to a boil, then turned it down to a nice simmer for about 2 hours. I tasted the "gravy" and turned the ribs throughout the cooking proces. It needed a good hit of salt and a lil sugar to balance the zing from the wine and the mustard. In the end I had oh so tender ribs and perfect potatoes nestled in a smooth, yet tangy sauce.