Defrost the short ribs and bring to room temperature. Pat dry with kitchen paper and rub both sides with the steak seasoning and some salt.
In a large skillet, cook garlic onions, carrots and celery in 2 tablespoons olive oil, until beginning to colour. Season with salt and pepper. Transfer in a deep oven casserole dish. Sprinkle over the thyme sprigs.
Wipe skillet with paper towels. Add remaining 2 tablespoons of oil and sear beef ribs on both sides. Transfer meat in casserole dish.
Add butter in skillet. Once it melts add tomato paste and mustard. Cook stirring for a minute or so, then add the flour and cook for another minute. Pour in the wine and bring to a simmer. Remove from heat and pour over the meat, in the casserole dish. Add the beef stock.
Cover meat and juices with a piece of wet greaseproof paper. Close casserole dish with a lid or heavy-duty aluminum foil. Bake for 2 hours. Remove from the oven and flip the meat. Cover again with paper and lid/foil. Return to the oven and bake 1 hour longer until meat is fork tender and bones can be removed easily.
Serve with buttery mushed potatoes or rice.
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