Preheat oven to 350 degrees. Season the short ribs with salt and pepper. Set aside.  Heat a large braising pan on a stove top to medium heat and add the oil.  Once the oil is slightly hot, but not smoking, add the short ribs and carefully sear on all sides, lightly caramelizing until golden brown. 

Remove the short ribs from the pan and continue until all short ribs are complete.  Turn down the heat and add the garlic, herbs and vegetables.  Cook the vegetables lightly for 10 minutes and then place the short ribs in with the vegetables.  Add the red wine and the veal stock and cover the braising pan with aluminum foil or a lid to cover.  Place the braising pan in the oven and braise for 4 -6 hours or until tender. Once tender remove from the oven and place in the refrigerator to chill. 

Once the short ribs have chilled, remove from the liquid and then strain the liquid through a colander.  Place the braising liquid in a sauce pot and reduce until a sauce consistency is developed.  To serve place the braised short ribs in the reduced braising sauce and heat through slowly.  Remove from the pan and place on a plate.  Spoon the sauce over the short ribs. 

Preheat oven to 300 degrees.  Place pecans in a bowl, pour melted butter over them, sprinkle with sugar, and gently toss until the pecans are all well coated with a dusting of sugar.  Place them in a single layer on a parchment paper or Silpat lined cookie sheet.  Bake for 20 minutes.  Let cool to touch.

Whisk together the honey mustard, garlic, red pepper flakes, and balsamic vinegar in a medium bowl.  Slowly drizzle the oil into the mixture, whisking constantly until completely incorporated.  Season to taste with salt and pepper.

Place lettuces and baby spinach in a large bowl.  Add the goat cheese, dried cranberries, red bell pepper, and pecans.  Toss with 1/4 cup of the dressing.  Serve immediately.

Chill remaining dressing.