Pork Short Ribs with Mustard Sauce

4 T flour                                                                                                                Please use Ctrl+P to print
1 tsp tsp salt
1 tsp black pepper
2 T olive oil
2# boneless pork short ribs, cut into 2-inch pieces
1 large onion, peeled and quartered
2 stalks celery, cut into 3-inch pieces
3 large carrots, peeled and cut into 3-inch pieces
1# mushrooms, cut into 1/4-inch slices
3 whole garlic cloves, peeled
1 bay leaf
1 c white wine
1 c water
4 T Worcestershire sauce

Put onion, celery, carrots, mushrooms, garlic, and bay leaf into a crock-pot.

In a small bowl, mix flour, salt, and pepper. Dredge meat in flour until coated on all sides. Shake off excess flour. Heat a skillet on medium-high heat and add olive oil. Place meat into a single layer in the pan and brown on all sides. You may have to brown meat in batches. When all meat has been browned, remove from pan and put into crock-pot. Add white wine, water, and Worcestershire sauce. Cook on high 4-5 hours, or low 8-10 hours.

In a small bowl, mix together the Mustard Sauce and refrigerate until serving time:
6 T plain yogurt
1-1/2 T Dijon
1 T chives, chopped