Preheat the oven to 275F (135C).

Rub each beef short rib with neutral oil and cover with salt. Allow the meat to cure for 20 minutes.

Heat a tablespoon of neutral oil in a dutch oven that will be used for the whole recipe. Pan-sear each side of the short ribs over medium heat. Brown on all sides in batches, don't overcrowd them then set-aside.

Add in the onions, carrots, and celery. Sauté over medium heat for 15 minutes or until soft. Add the minced garlic and cook for two minutes. Lastly, add the tomato paste and beef bouillon, sautéing for 2 more minutes before pouring in the red wine and beef stock.

Add the thyme sprigs, gelatine, and bay leaves. Bring to a simmer. 6. Return the short ribs to the pot, leaving the lid slightly ajar. Braise in a 275°F (135°C) oven for 3.5 to 5 hours.

Remove the beef and set to the side, then strain the solids so you are only left with the liquid.

It is recommended to let the Dutch oven cool and place in the fridge overnight or for at least 4 hours.

Simply spoon and discard the fat on the surface once cooled. If cooking the day of, remove the fat off the surface after straining with a ladle.

Place the beef liquid back onto the stove and over medium-high heat, cook for 20-30 minutes reducing the braising liquid by 75%.

Once the beef liquid is reduced, place the short ribs back into the reduced braising liquid to reheat for about 5 minutes over low heat while basting the short ribs.