Method: • In a large pot or Dutch oven over high heat, brown the short ribs in olive oil on all four sides. Set aside. • Reduce the heat to medium. Small dice the onion, shallot, garlic, and carrots, and sauté in olive oil until they begin to caramelize. Season with salt and pepper. • Deglaze with the red wine. • Reduce for about 6-8 minutes. • Add the tomatoes and tomato sauce. Season with salt and pepper. • Cover the pot and reduce the heat to medium-low. Let simmer for about 3 hours, stirring occasionally. Lower the heat as needed. • Once the meat is tender, remove the short ribs from the pot and pick the meat from the bones. Finely chop the meat and add it back to the pot. • Add the finely chopped fresh herbs, stir, and cover. • Let simmer for another 30-40 minutes. • Taste the sauce. If you find it is too acidic, mellow it out with half a stick of butter. • Cool, serve over pasta and portion the rest of the sauce into freezer safe containers and store for later use.