Bone in short ribs, yellow onions, chili flakes, carrots, celery, garlic, dry red wine, fresh herbs of choice, water, all-purpose flour
Preheat your oven to 350 degrees. To begin, heat a dutch oven or deep pot with oil. Sear your short ribs on all sides on high heat.
Remove about 1/2 of the short ribs oil and drizzle on additional oil. Add in your onions, carrots, celery and garlic.
Next add in your tomato paste and flour and cook that down, so the flour is completely mixed and the tomato paste has cooked down.
After that, add in your red wine, rosemary and balsamic vinegar and reduce that down as well on medium low, let that reduce for 20-30 minutes.
Then, add your short ribs back in and do a light toss with all the vegetables. Finish off the braise with broth or water. Braise until fork tender.