Celebrated Beaujolais Nouveau, the first unaged bottling each year of wine made from Frances Gamay grape, is always released on the third Thursday of November and arrives in the United States shortly after that date. The fruity, figgy wine is great for braising ribs.
In a large resealable plastic bag combine flour, the 1/2 teaspoon salt, and the 1/2 teaspoon pepper. Shake bag well to mix ingredients. Working in batches, add short ribs to plastic bag, seal, and shake to coat ribs with flour mixture.
In a large skillet heat oil over medium-high heat. Working in batches, add short ribs to skillet and brown on all sides. Place in a 6-quart slow cooker.
Drain and discard all but 2 tablespoons drippings from skillet. Add onions, carrots, and celery; cook and stir over medium heat for 10 to 15 minutes or until tender. Add mustard, garlic, and herbes de Provence. Cook and stir for 2 minutes more. Transfer mixture to slow cooker. To slow cooker add tomatoes, broth, and wine.
Cover and cook on low-heat setting for 8 to 10 hours. Use a slotted spoon to transfer ribs and vegetables to a platter; cover with foil to keep warm.
Skim fat from cooking liquid in slow cooker. Measure 3 cups of the cooking liquid; discard remaining liquid. In a medium saucepan combine the liquid and cornstarch. Cook and stir over medium-high heat until mixture is slightly thickened and bubbly. Cook and stir for 2 minutes more. Season cooking liquid to taste with additional salt and pepper.
Return ribs to slow cooker. Spoon thickened cooking liquid over ribs. Keep ribs warm, covered, on warm setting or low-heat setting for up to 1 hour. If desired, serve ribs with Mashed Comte Potatoes.