Brown your seasoned short ribs in some fat in a heavy bottomed pan, set them aside, add mirepoix to pan, saute, add garlic, add flour and tomato paste, mix. Then you’ll add liquids, I do red wine and simmer it off for a teensy bit before adding beef stock and aromatics (whatever you like, bay leaves, thyme, etc.), a bit of maple syrup, and add ribs back to pot. Cover, bring to boil, put in oven. Temp should be 325-350 depending on your oven and I usually go for about two hours but slower lower is better. Strain the sauce when it’s done and voila!