Peel the pearl onions, half them and set aside.

Peel the garlic cloves and slice them. Set aside.

Clean the mushrooms and cut each in 6 wedges. Set aside.

Remove the parsley leaves from the stem and mince them roughly. Set aside.

Preheat the Staub braiser on medium heat.

Season the short ribs with salt and pepper.

Add the canola oil and working in batches sear the short ribs on all sides until golden brown.

Take the short ribs out of the cocotte and set aside.

Turn the heat to medium/low and slightly brown the pearl onions.

Add the mushrooms, garlic, thyme, rosemary, and color them lightly.

Add the flour and stir for two minutes.

Put the short ribs on top of the vegetables.

Add port wine, chicken stock and bay leave.

Turn the heat as low as possible. Let simmer (do not boil). You might even need to use a heat diffuser.

The short ribs need to slow cook for about three hours.

To Finish: Gently remove short ribs from the cocotte. Set aside.

Remove thyme, rosemary, and bay leaves. Strain the sauce. Set pearl onions and mushrooms aside.

In a blender add sauce, mustard, and butter and mix for 60 seconds.

Taste and season with salt and pepper.

Divide short ribs over a serving dish.

Pour the sauce over the short ribs.

Finish with pearl onions and mushrooms.

Sprinkle with minced parsley.