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Season the beef short ribs with kosher salt and black pepper on all sides.
Add 2 tbsp of avocado oil to a Dutch oven on medium high. Sear on all sides until browned, about 3-4 minutes and remove.
Add the onions, celery, carrots, shallots, and garlic and let them caramelize for 2 minutes in the pan over medium high. Add the tomato paste and cook for 2 minutes.
Add the red wine to the pot. Using a wooden spatula, scrape up any and all brown bits stuck to the bottom of the pan (this will add tons of flavor to the braising liquid!). Reduce the wine by a third, then add the short ribs back to the pan along with enough beef stock to cover the short ribs. Add thyme and rosemary sprigs then cover with a cartouche and the lid. Braise for 2 hours over a low simmer or until the short ribs are soft and fork tender.
To make the sauce, strain the ingredients to reserve the liquid. Add the liquid back to the pot and reduce by half until the sauce can coat the back of a spoon. Add the cold unsalted butter and mix it in until glossy and serve immediately over the short ribs.