Season short ribs all over with salt/pepper like steak. Sear in dutch oven on all sides (leave space in between to prevent steaming). Get a nice crust on the outside.
Remove the short ribs and add chopped onions, carrots, and celery (the mirepoix) and cook until onions are translucent. Add tomato paste and cook for 2-5 minutes.
Add in whole bottle of red wine. Simmer the wine in the vegetables for 5-10 minutes or until slightly thickened. Add short ribs. Add 3-4 cups of beef stock, enough to fully cover the short ribs. Add a head of garlic that has been cut in half and rosemary/thyme. Bring to a gentle simmer.
Heat oven to 325 and bake with lid on for 3-4 hours. Do not check doneness too often, or else steam will escape. Check one time at the 2 hour mark. Add more stock if liquid has evaporated.
Once short ribs are fork tender, remove and set aside. Strain out remaining liquid, add some butter and cook down until it has thickened into a sauce. Use cornstarch to thicken sauce to desired consistency.