HONEY Bistro Sauce: Mix ingredients until well blended.
SHORT Ribs: Season ribs with salt and black pepper. Heat oil in large stockpot on medium-high heat. Add ribs; cook 2 to 4 min. on each side or until browned on both sides. Remove ribs from pot; set aside. Add onions and carrots to pot; saute 3 to 4 min. or until crisp-tender. Add jalapeno peppers and garlic; cook 6 min., stirring occasionally. Add stock, wine, coffee and herbs; bring to simmer. Return ribs to pot. Cook, covered, on low heat 3 hours or until ribs are tender.
REMOVE meat from rib bones; shred meat. Discard bones; cover meat to keep warm. Strain cooking liquid; return to pot. Add cornstarch; cook until sauce is thickened, stirring constantly with whisk.
CELERY-RADISH Salad: Combine all ingredients except vinaigrette.
FOR each serving: Combine 3 oz. meat and 2 Tbsp. of the thickened au jus; mound on serving plate. Toss 1/2 cup salad with about 1 tsp. dressing; spoon over meat. Drizzle with 1-1/2 Tbsp. Honey Bistro Sauce.