• Day before cooking.  
• To begin, take the short ribs and season with salt, pepper, paprika, powdered garlic, and cumin. Place ribs in a ziplock bag and let rest overnight.

Day of cooking.

• 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.

Finishing and Sauce

• Remove the short ribs from the saucepot and set them aside.
• Place the kettle onto the stove and bring it to a low boil.
• Skim the sauce off excess oil with a spoon.
• Mix one tablespoon of cornstarch or arrowroot with about one tablespoon of water. Slurry should have a milk-like consistency.
• Pour slurry into the sauce and mix continuously.
• Allow about a minute or so of boiling to see a difference in the thickness of the sauce.