In a bowl, combine ¼ cup of the beef stock with the garlic, allspice, ginger, and season with salt and pepper to taste.
2 ¼ cups beef stock, 2 garlic cloves, 1 tsp. allspice, ½ tbsp. fresh ginger, Sea salt and freshly ground black pepper
Add the ribs to the mixture and marinate in the refrigerator for 6 to 8 hours.
4 lbs. beef short ribs
Preheat your oven to 300 F.
Melt some cooking fat in a Dutch oven placed over high heat. Remove the ribs from the marinade, reserving the marinade.
Cooking fat
Brown the ribs in the Dutch oven on all sides, about 2 minutes per side, and set aside.
Reduce the heat to medium. Add the carrots, onion, celery, and tomato paste, and sauté for about 5 minutes.
4 carrots, 2 celery stalks, 1 onion, 2 tbsp. tomato paste
Pour in the wine and give everything a good stir, making sure to scrape up all the brown bits at the bottom.
1 cup dry red wine
Add the beef stock and remaining marinade, and bring to a boil.
Place the ribs in the oven and cook for 2 hours.