On medium-high heat, using a deep pan or dutch oven, add EVOO or avocado oil and 1 knob of butter. Sear short ribs on each side until golden brown. Once all short ribs are seared, remove from pan/dutch oven and set aside.

Once short ribs are removed, add a little more EVOO or avocado oil to your pan or dutch oven. Add onions and carrots and full garlic cut in half face down. Salt and pepper to taste and let saute until veggies become soft. You can also add garlic powder or onion powder to taste.

Add 2-3 tablespoons of tomato paste and cook until tomato paste has incorporated into the veggies. Once incorporated add the celery and cook for about 1-2 minutes.

Add the short ribs to the miraquois mixture. Add one cup of red wine to help deglaze the pan or pot you're using. Bring to a simmer to allow the alcohol to evaporate. Add 3 cups of beef broth, do not fully submerge the short ribs. Add your sprigs of thyme, rosemary and 2 Bay leaves
and bring to a boil.

Once it has been brought to a boil, place a lid on your pan or dutch oven and place in oven to 350°F for 2.5 hrs. Halfway through flip short ribs. With 15 minutes left, take the lid off and let the ribs brown.

Remove short ribs from pot or pan and strain miraquois gravy into separate pot. Bring gravy to a boil and whisk in slurry (equal parts cornstarch and water) slowly to the mixture until thickened. Serve short ribs over garlic whipped, mashed potatoes topped with sauteed mushrooms. Drizzle miraquois gravy over short ribs and add chives for garnish.