Preheat the oven to 250 degrees.
In a dutch oven, over medium heat add the olive oil or ghee.
2 Tablespoons Olive Oil
Season the short ribs with salt and pepper and then dust them into the corn starch to coat.
2 Pounds Boneless Shot Ribs, ¼ Cup Corn Starch, 1 teaspoon Salt, 1 teaspoon Pepper
Place the short ribs, working in batches into the dutch oven. Allow the short ribs to sear on all sides, without moving them for about 3-4 minutes per side.
2 Pounds Boneless Shot Ribs
Remove the short ribs from the dutch oven, they will not be fully cooked, and that is okay.
Add the butter and onions to the dutch oven that the meat was in and allow them to saute for about 5 minutes, until the onions have started to soften.
2 Tablespoons Butter, 1 Small Yellow Onion
Add the tomato taste and garlic to the pot.
2 Tablespoons Tomato Paste, 3-4 Cloves Garlic
Add the wine slowly to the mixture to deglaze. Make sure you are using a wooden spoon to help scrape the browned bits off the bottom of the pan. That's all flavor, and you don't want to lose it.
1 Cup White or Red Wine
Add the short ribs and the beef broth to the dutch oven.
2 Pounds Boneless Shot Ribs
Add the stock and remaining spices to the pot. If you like softer carrots add them now. I prefer to have crunchier carrots so I wait to add them until the last 45 minutes of cooking time.
2 Pounds Boneless Shot Ribs, 2 Cup Beef Stock, 2 Sprigs Fresh Thyme, 1 Sprig Fresh Rosemary, 1 Bay Leaf, 2 Cups Carrots
Cover and bake in a 250-degree oven for about 4-6 hours until the short ribs are fork-tender.
If you want to thicken your sauce, simply remove the short ribs and return the pot to the stovetop to let it simmer until it's the consistency that you like.