How to thicken the sauce

• Carefully move the short ribs to a platter, and cover with aluminum foil. Using kitchen gloves, place the pot on the stove and simmer in medium heat to reduce the sauce to your desired thickness. Add about a third of a cup of the liquid in a small bowl or mug, sprinkle a teaspoon of flour and stir thoroughly with a small whisk or a fork. When the flour is completely devolved in the liquid, return it into the sauce and stir. Simmer until desired thickness is achieved.
• Heat the oven to 160°C / 320°F.
• Heat the olive oil in a large Dutch oven over medium-high heat. Season the short ribs on all sides with sea salt and freshly ground pepper.

  Sear the short ribs on all sides until evenly browned.

  Work in batches for 6 to 8 minutes per batch. Transfer the browned short ribs to a large plate and continue with the remaining ribs.
• Reduce heat to medium, add the chopped onion, carrots, and crushed garlic, and cook until fragrant, about five minutes. 
• Scrape the browned bits from the bottom of the pot with a wooden spoon.

  Add the tomato paste and stir.

  Cook, stirring occasionally, until the tomato paste has started to darken and caramelize, about 2 to 3 minutes.
• Return the short ribs to the pot and add the red wine and broth. Throw in the herbs and arrange the ribs to be fully submerged in the liquid, meat side down. Bring everything to a simmer, then cover and transfer to the oven. 

  Cook for 3 hours. Check the short ribs, they should be tender but the meat is not falling of the bone. 

  Uncover and cook for another thirty minutes. See recipe notes on how to thicken the sauce.