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Preheat oven to 350° F
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Season short ribs with salt and pepper, dredge in flour and set aside
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Heat Dutch oven over medium heat
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Add bacon and cook until crispy
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Remove bacon and add olive oil
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Turn heat up to high, add short ribs and brown on all sides
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Remove and set aside
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Set heat to medium, add onions, carrots, garlic and cook for a couple minutes
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Stir in wine and bring to a boil, cook a couple minutes
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Stir in broth and add salt and pepper to taste
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Add ribs and make sure they are mostly covered in liquid
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Place a couple sprigs of thyme and rosemary on top, cover and cook for 2 hours
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Reduce heat to 325° F and cook 30 minutes, until fork-tender
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Rest, covered for 15 minutes, skim fat and serve over mashed potatoes
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Enjoy!