Sear the ribs in the butter-flavoured oil using a large rondeau, browning each side. Remove from the heat and set aside.
Sweat the mirepoix in the cooking fat. Add the herbs, deglaze with the red wine and reduce. Put aside.
Return the ribs to the rondeau and brush with mustard and candied garlic. Add the mirepoix and wet halfway with the demi glace and liquid.
Heat to a boil, cover and place the rondeau in a 350°F oven for three hours. Halfway through cooking, flip the ribs over in the sauce, cover, and continue cooking. When finished, the meat should come off the bone easily without falling off.
Mound the Herb Butter Pasta on a plate.
Place a rib in the centre of the pasta with the bone pointing to the sky.
Spread the Garden Gems Garnish on the pasta and all around the rib to enhance it.
Ladle 2 oz. of the Bordeaux Sauce on the rib and a add a sprig of fresh thyme for service.
NOTE: The ready-to-use demi glace should be prepared with 1½ the amount of water recommended by the manufacturer for braising the ribs.