Heat Oven to 350. Season short ribs with salt and pepper to taste.
Heat oil in large dutch oven; brown short ribs in bacon fat, then remove from pot. Add onions, carrots, celery to pot and cook until onions are soft, add flour and tomato paste, cook until combined, about 2-3 minutes.
Stir in wine, add short ribs and bring to a boil. Lower heat to simmer and reduce wine by half, about 25mins.
Add herbs, garlic, stock bring to boil, cover and transfer to oven. Cook until ribs are tender, about 4 1/2 hours.
Transfer ribs to platter. Remove herbs and puree remaining ingredients into a sauce.