Rinse the ribs under cold water and pat dry with a paper towel; place on a platter and sprinkle all sides with kosher salt and ground black pepper. Set aside for about 15 minutes.
Preheat the oven to 325 degrees Fahrenheit. Clean and slice the carrots into 1 to 2" lengths; peel and quarter the yellow onions, leave the ends on. Place both in a small bowl and set aside. Rough chop the garlic, measure all other ingredients and mix the Herb and Spice Blend. Place all in separate prep bowls.
Place a heavy-bottomed Dutch oven with a lid over medium-high heat. See Notes
Sear the ribs for 3 or 4 minutes on each side until a crust begins to form. Remove the ribs from the Dutch oven and set aside.
Add the vegetable oil to the Dutch oven. When it starts to shimmer, add the yellow onions and carrots. Sauté the onions and carrots for about 10 minutes or until starting to brown.
Add the garlic and saute about 2 minutes, until aromatic.
Add the tomato paste, stirring constantly to brown for about 2 or 3 minutes.
Add the Herb and Spice Blend and the brown sugar; mix well.
Deglaze the pan with a little of the beef stock, scraping to get all the fond off the bottom of the Dutch oven and mixing in with the other ingredients.
Add the remaining beef stock and wine. Increase the heat until it starts to boil, then lower the heat to maintain a heavy simmer. Continue to simmer for about 10 minutes while the flavors meld and the sauce reduces slightly.
Add the short ribs back to the dutch oven, make sure to add in all the juice that accumulated while they rested. Coat each rib well with the sauce.
Cover Dutch oven and place it in the 325 degree Fahrenheit oven for 2 to 2 ½ hours. Check on them periodically to make sure that they are not sticking. Baste the ribs with some of the sauce. Add a little more beef stock if you think it's reducing too much.
The ribs are ready when they are probe tender and starting to fall apart. The internal temperature should be about 205 degrees Fahrenheit. Take a wooden skewer and probe several places on the ribs until there is very little resistance and the ribs are very tender.
Remove the Dutch oven from the oven and let rest, covered, for about 10 minutes.
To thicken the sauce, remove ribs to a platter. Make a slurry with 1 tablespoon flour and enough cold water to make a paste. Bring the sauce to a heavy simmer and stir the slurry into the simmering sauce. Reduce heat to a low simmer for 5 to 10 minutes, stirring or whisking until your desired thickness is reached. Return the short ribs to the sauce. If it gets too thick, add some beef stock.
Remove the bay leaves and serve with mac and cheese, mashed potatoes, cheese grits or rice.
Notes
Leftovers can be held in the refrigerator for 3 to 4 days. They can also be frozen with the braising liquid for 2 to 3 months. IN both cases, make sure to cover tightly in an air-tight container. Defrost overnight in the fridge and reheat in the braising liquid on top of the stove or in a 350 degree Fahrenheit oven until warmed through.Braising is a two-part method. The dry part is when you sear the ribs in the Dutch oven. The wet part is slowly simmering in a rich, seasoned liquid until extremely tender. Place the ribs in the Dutch oven bone side down.Substitute bacon grease for vegetable oil, if desired.Substitute pearl onions or any sweet onion for the yellow onion.Use a heavy-bottomed Dutch oven with a tight-fitting lid that can be used on the stovetop and in the oven.