Preheat oven to 175C.

Pat dry short ribs, and season generously with salt and pepper.

In your dutch oven, pan fry pancetta over medium heat until crisp and fat rendered.

Remove pancetta pieces, add olive oil, and turn heat to high.

When oil is shimmering, add short ribs, meat side down.

Allow to sear on all sides, about 45 seconds/side.

Remove ribs and set aside.

Turn heat down to medium.

Use a paper towel to remove grease, leaving a little.

Add onion, carrots, celery, and garlic.

Cook for 2 minutes, then add wine to deglaze the pot.

Allow to cook for 2 minutes.

Add 1 tsp sea salt or more to taste, and black pepper.

Then return short ribs and it's jus.

Pour in the beef stock. It should be enough to almost submerge the ribs.

Add Thyme and rosemary.

Bring to boil, cover, then transfer to preheated oven.

Cook for 2 hours and 15 minutes or until fork tender and falling off the bone.

Skim off fat off the top of the sauce and serve over ribs.