Pat the short ribs dry using a paper towel then season with salt, pepper and herbs.

Heat the bacon fat in a Dutch oven over medium-high heat.

Add the ribs and brown well on all sides, and then remove them to a plate.

Add onions, celery, carrots, shallots, garlic, pepper, salt and herbs to the pan, and cook on medium heat until slightly browned.

Return ribs to the pan, add beef stock and bring to a boil.

Add the bay leaves, put the lid on, turn heat to low and cook on low heat until the ribs are tender and the meat pulls away from the bone. This should take about 2 hours.

Remove ribs from the pan and skim off fat from the surface of the liquid.

Then reduce the liquid over high heat until syrupy. Serve the ribs with the sauce.