Oven Baked Short Ribs Braised in Cranberry Red Wine Sauce

Preheat oven to 325°F and move racks to accommodate your covered Dutch oven, if needed.
Trim the short ribs of excess fat and season them well with salt and pepper.
Heat a large (5 qt.) Dutch oven over medium-high heat and add in the olive oil. Brown the ribs in batches on all sides until deeply caramelized. Remove to a plate while you finish the remaining ribs.
Remove all of the ribs from your Dutch oven and then remove all but about two tablespoons of fat. Add the carrots, celery, onion, and garlic to the pan and cook about 5 minutes with constant stirring, until softened.
Deglaze the pot with wine and scrape off any brown bits. Add in the cranberry juice and beef stock and bring the liquid to a simmer.
Add in the ribs and any accumulated juices, cranberries, and rosemary. Try to get all of the ribs under the surface of the liquid.
Cover the Dutch oven and transfer the pot to the oven. Bake for two hours.
Bring the pot to the stovetop again and remove the ribs to a plate. Tent them with foil to keep them warm.
Strain the remaining sauce and discard the solids. Put the sauce back into the Dutch oven and bring it to a boil over medium-high heat.
Boil to reduce the sauce until it is thick and glossy and coats the back of a spoon, about 10-15 minutes. Taste for seasoning and adjust if needed.
Put most of the sauce in a serving dish and coat the ribs with the remainder before placing on a serving platter.