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Pre heat oven to 325 degrees
Trim off any excess fat from the short ribs
In a medium bowl, combine the flour, cinnamon, nutmeg and ¼ tsp of kosher salt. Pat the short ribs dry, and coat in the flour mixture. Set aside.
Heat 1½ tbsp of extra virgin olive oil in a large dutch oven over medium high heat.
Add the short ribs to the dutch oven. Sear until golden brown, about 3-4 minutes. Flip and repeat on the other side.
Once seared, remove short ribs and set aside on a plate.
Lower the heat to medium, add a splash of olive oil and add in the onions, carrots, celery and mushrooms. Cook until soft, about 4-5 minutes. Season with salt.
Deglaze the dutch oven with the red wine. Simmer over medium heat for 7 minutes.
Add in the beef broth, the San Marzano tomatoes, crushing each tomato over the Dutchoven with your hands., Dijon mustard, and marinara sauce. Tie the herbs together- parsley, rosemary and thyme and add into the pot. Next season with oregano, crushed red pepper, and ¼ tsp kosher salt. Stir to combine.