Preheat the oven to 450 degrees F. Place the ribs, bone-side-down, in a single layer in a roasting pan and season with salt and pepper. Roast for 30 minutes.
While this occurs, heat the oil in medium pot set over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Mix in the flour and cook 2 minutes more. While stirring, slowly pour in 1/2 cup of the wine. Bring to a simmer and when the mixture is quite thick, slowly mix in the rest of the wine. Mix in the mustard, sugar and rosemary. Simmer sauce until lightly thickened and then remove from heat.
When the short ribs have roasted 30 minutes, remove from the oven and drain away the excess fat. Reduce the oven temperature to 325 degrees F. Pour the wine mixture over the ribs. Cover and bake for 2 hours, or until the meat is very tender.
When the short ribs are 30 minutes from being done, place the oil in a pot set over medium heat. Add the onion and cook until tender, about 5 minutes. Add the rice and cook, stirring, about 2-3 minutes. Add 1 cup of the stock, adjusting the heat so it gently simmers, and cook until it is almost fully absorbed by the rice. Add the remaining stock 1 cup at a time, making the next addition when the rice has almost absorbed the last, and cook until rice is tender. When the rice is tender, mix in the cheese, salt and pepper. Cover and let sit 5 minutes.
To serve, divide the risotto among 4 bowls. Top each bowl of risotto with two short ribs and some of its sauce and serve.