1. Preheat oven to 275°F
  2. Season room-temperature short ribs heavily with salt and pepper. Lightly dredge each short rib with flour and dust off excess.
  3. Heat a large oven safe skillet or pot with olive oil on high heat
  4. Sear short ribs on all sides, then remove from pot and set aside.
  5. Add butter to pot and add onions, carrots, celery, fresh herbs, red pepper flakes and garlic. Stir well. Continue to cook, caramelizing vegetables until golden brown.
  6. Add tomato paste and cook approximately 2 minutes
  7. Add red wine and simmer over low heat to reduce by half
  8. Add beef broth and continue to simmer mixture about 5 minutes.
  9. Taste mixture and season broth to taste with salt and pepper. Turn off heat.
  10. Add seared meat back to pot with hot broth mixture.
  11. Cover ribs and broth with foil or tight-fitting oven-safe lid, place in oven and cook until meat is tender, almost falling apart but not quite, approximately 2 to 3 hours.
  12. Remove cooked short ribs from cooking liquid and set aside. Remove excess fat from cooking liquid and puree carefully in blender (thicker sauce) or strain in colander (thinner sauce).
  13. Pour finished cooking liquid over braised short ribs. Serve with your favorite recipe for Parmesan polenta or roasted garlic mashed potatoes.