Set your Instant Precision Dutch Oven to Sear, 20 minutes.
While it is heating, rinse the beef bones under cool running water to remove any bone chips. Pat them dry with papertowel and season well with salt and pepper.
Add the cooking oil to the IP Dutch Oven and when it is hot but not smoking, sear the beef ribs. Work in batches so you don't overcrowd the Dutch oven.
Brown them for 2-3 minutes per side, then flip them over. Brown them on all sides. Repeat with the remaining short ribs, then set them aside.
In the remaining oil, add the chopped carrots, onions, celery, and garlic. Continue to sear (at this point you're sauteeing) for 3-4 minutes or until the onions are soft but not browned.
Deglaze the Dutch oven with about 1/2 cup of the red wine and scrape up all the brown tasty bits at the bottom.
Add the remaining wine and broth to the pot, along with the thyme, rosemary, tomato paste, and bay leaves.
Add the browned short ribs and any juices to the Dutch oven. Sumberge the ribs if possible.
Set the Instant Precision Dutch Oven to manual mode 2, 325-F for 2 hours. At the 1 hour mark, mix the bones around, trying to snug them all under the cooking liquid.
When the short ribs are tender and easy to shred, turn off the IP Dutch oven. Use a large slotted spoon to remove the short ribs and set them on a platter to keep warm. Fish out all the vegetable chunks and discard (they've given up all of their flavor).
Thicken the cooking liquid turning it into gravy. Mix 1/4 cup of flour with 1/4 cup of water until it is smooth and lump free. Whisk this mixture into the cooking liquid, and bring it up to a simmer letting it cook for a minute or two to thicken. Add more if you like the gravy thicker.
Season the gravy with salt and pepper and serve!