Short ribs = comfort food for me and when it is cool outside ALL I want is comfort food.  Plus the calories don’t count in December… right? Let’s prep… The key to this dish is building flavors upon flavors.   It starts with browning the short ribs, then the veggies & herbs and then the braising liquid and then the gravy.   It starts with the ribs.  For this dish I used boneless as that it what looked the best at the butcher.  They were about 3-4 inches long, and about 1 – 1 1/2 inches thick.  If you wanted to use bone in you can, just may need to…