Preparation: Season short ribs with salt and pepper. Lightly coat with flour, shaking off excess. In a large pot, add 1/2 the olive oil and brown short robs to golden and remove from pot. Add in vegetables and last of olive oil and cook to light brown. Throw in sachet, port and wine and reduced by 80 %. Add short ribs back to pot and pour in beef stock. Cover pot with lid and simmer low for 1 1/2 hours. Remove meat and sachet and thicken to desire consistency with cornstarch slurry. Check seasoning and adjust if necessary.