Preheat oven to 215°.

Season short ribs with salt and pepper and set aside.

Heat Dutch oven on med low heat and add bacon strips. Cook the fat out of the bacon without burning the bacon.

Remove bacon strips and store for snack later. Keep bacon fat in Dutch oven, add butter and set heat to med high.

Brown short ribs on all sides, if needed work Browning multiple batches if necessary, cook should be about 8 minutes per batch.

Transfer short ribs to a plate. Keep about 3 Tbsp. drippings inside Dutch oven. Can use a little more.

Add onions, carrots, and celery to pot and cook over medium-high heat cook for a few minutes.

Add tomatoes, stirring often, until onions are browned, about 5 minutes.

Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.

Stir in wine and cook off alcohol.
Add the beef stock and bring to a boil.

Add all herbs and garlic and some more salt if needed to sauce.
Add short ribs with any accumulated juices to Dutch oven. Bring to a boil;

Cover Dutch oven and put in oven. Cook until short ribs are tender, 2–21/2 hours.

Transfer short ribs to a platter.
Strain sauce from Dutch oven into a sauce pan.

Reduce down until it gets a good consistency but not too thick its not a gravy. Sauce should shimmering.