preheat oven to 280°F

add carrots, celery, and onion to a large pot or dutch oven and brown over medium heat with olive oil.

salt and pepper the short ribs and quickly sear them in olive oil over medium heat, ( do not cook thru)

once the meat is seared, add the meat to the pot with the celery, onion and carrots and add a the wine and beef broth

cover and put in the oven for 4 to 5 hours ( it's done when the meat can be easily pulled apart with a fork.

when there is about 1 hour left, roast the garlic bulb in the oven in tin foil.

with about 20 mins left quarter the potatoes and boil them in salted water (skin on), then drain and mash with the roasted garlic and a tbsp of butter

for perfect gravy, remove the meat and vegetables and let the remaining liquid reduce over high heat on the stove top. salt and pepper to taste