Preheat the oven to 350 degrees.
Peel and thinly slice two carrots, one onion, 4 cloves of garlic, and three stalks of celery.
Place in a bowl or Mason Jar.
I am Puerto Rican and I put sofrito in everything, so add two tablespoons of sofrito to the bowl. If you do not want to add the sofrito you do not have to.
Add three cups of wine along with the rest of the ingredients for the marinade to the vegetables and set them aside.
In a deep kettle or saucepot, render the fat of two slices of bacon.
Once the bacon is crispy but not burned, remove the bacon.
Sear the short ribs for about two minutes on each side.
Once the short ribs are seared, remove the ribs and set them aside.
Add the wine with vegetables and reduce it to half.
With a spoon, carefully remove any excess oil that boils to the top.
Place the short ribs back into the kettle and cover.
Place pot into the oven.
Cook in the oven for about three hours, checking on them every 30 minutes. The ribs are done when tender to the pierce of a knife and connective tissue almost melted.