• Early in the morning, trim the ends of the celery stalk, peel carrot, onion and garlic cloves. Roughly chop all or cut into 1-inch pieces.
•  Trim off excess fat on the short ribs, if there’s any.
•  In a medium bowl, add the short ribs, all the vegetables and herbs. Then pour enough red wine to cover the meat.
•  Marinate for 6 hours in the fridge.
•  Take out the meat from the fridge, allow it to come to room temperature for an hour.
• Preheat the oven to 180℃.
• Remove the meat from the marinade and pat dry with a paper towel. (don’t discard the marinade with veggies)
• Season all sides of the meat with salt and pepper. 
• Preheat a large frying pan on medium-high heat, add olive oil, then, carefully add the meat pieces in batches (don’t overcrowd the pan).
• Sear all sides of the meat until well browned. This should take about 3 to 5 minutes per side. Transfer the meat onto a plate. Repeat the process for the remaining pieces. 
• Place a 20cm enamel roaster on the stovetop switched to medium-high heat, add the wine with vegetables marinade. Add the chicken stock, tomato paste, BBQ sauce, onion powder, potato spice, salt and pepper. Bring it to simmer for about 5 minutes. 
• Add the meat in the roaster, making sure all the pieces are covered.
• Bring it to a boil for about 5 to 8 minutes. This should help to start reducing the amount of alcohol.
• Cover the roaster with a baking paper (see recipe notes) then the lid. Transfer to the middle rack of the preheated oven. 
• Braise the meat for 2 hours, lid on. Then remove the lid and baking paper and braise again for 30 minutes or until the meat is tender enough to be pierced easily with the fork.

THE FOLLOWING STEPS ARE TOTALLY OPTIONAL

• Carefully skim off excess fat from the surface.
• Transfer the meat into a plate.
• With a strainer, sieve off the vegetables from the gravy.
• Place the enamel roaster on the stovetop switched to medium-high heat. Add back the gravy, cook until it reduces and reaches the thickness of your liking. Taste to check for seasoning, and adjust according to your taste buds.
• Serve with herbed mashed potatoes, and peas or vegetables of choice.