Pat dry and season short ribs on all sides with salt & pepper

Dice up onion, carrots and celery

Halve a whole garlic bulb, and tie up parsley, rosemary & thyme with butchers twine.

Sear all sides of the short ribs in avocado or olive oil in batches then remove and set aside.

Add mirepoix to the pan, season and saute until soft.

Add the tomato paste, cook for 1 minute and then add the flour. Cook until deepened in color.

Pour in bottle of Cabernet, and add back in the short ribs. Simmer for 30 minutes or until reduced by half.

Pour in 4 cups of beef stock then add the herbs and garlic.

Bring up to a boil, then cover with parchment and transfer to a 325 degree oven for 3 hours

Remove the short ribs, strain the braising liquid reduce until thickened and season. Whisk in some butter for a velvety sauce