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Prep your veggies: medium dice carrots, celery, and onions. Cut garlic bulb in half
Pat try short ribs and seasoned heavily with salt and pepper.
To a pot set on high heat, add avocado oil and sear short ribs on all sides. Remove from pot and set aside.
Add in the diced onions, carrots, and celery, season with salt and pepper, and sauté until softened.
Add tomato paste and cook until deepened in color.
Sprinkle on flour and cook for an additional minute.
Deglaze the pan with wine and continue on a simmer until reduced by half. (I like to pour in one cup at of time, stirring in between to speed up the process).
Add back in the short ribs, then cover with beef stock. Add in garlic and your herbs bring to a simmer cover loosely and bake in a 300°F oven for 4 hours. (Your home with smell delicious!)
Strain the sauce, transfer to a pan and simmer until thickened. (Optional but I like to spoon off some of the fat from the surface before reducing).
Place short ribs over mashed potatoes add your side veggie of choice spoon on the sauce and garnish with fresh minced parsley.