SEASON ribs with salt and pepper. Heat oil in large braising pan on medium heat. Add ribs; cook until browned on all sides, turning occasionally. Remove from pan; set aside.
ADD onions, carrots, celery and garlic to pan; cook until vegetables are caramelized. Add tomatoes, wine, tomato paste and herbs; stir to deglaze pan. Return ribs to pan. Add 1-1/4 gal. of the chicken broth (or 1-1/4 qt. of the broth for trial recipe). Cover pan.
BAKE in 325ºF-convection oven 3-1/2 to 4 hours or until ribs are done and tender, adding 1 qt. of the remaining broth (or 1 cup of the remaining broth for trial recipe) after 2 hours. Remove ribs from liquid; cover ribs to keep warm. Discard vegetables.
SKIM fat from reserved liquid in pan; strain liquid into saucepan. Bring to boil; simmer until slightly thickened. Stir in mustard. Serve 1/4 cup sauce with each serving of ribs.