Directions:

Rub ground mustard, coriander, salt, and pepper evenly onto the surface of the ribs. Heat oil in a large Dutch oven or soup pot over high heat. Brown ribs on all sides.

Discard any fat that remains in the pot.

Turn heat down to medium, add wine, broth, Maille Honey Dijon mustard, and honey and stir well. Add all remaining ingredients and stir again. When the liquid begins to bubble, turn the heat to low so it is barely simmering. Braise the meat uncovered until it is tender and falling off the bone (about 2 ½ hours). Serve over egg noodles or mashed potatoes.

“French cuisine is sexy, romantic, and exciting, and good French food doesn’t have to be difficult to prepare. The key is to simply use the finest and freshest ingredients available.”

~Chef Alan Harding, Patois, Brooklyn, New York

Difficulty level: Easy.