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1. Preheat oven to 325 degrees.
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2. Chop bacon in thin 1/4 inch slices. Chop carrot, onion and celery coarsely.
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3. If short ribs are large cut between ribs to give individual cuts of each short rib. Lightly salt and generously pepper each short rib.
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4. Heat a dutch oven over medium heat and add bacon. Fry until crispy and remove bacon but leave bacon fat in dutch oven.
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5. If there isn't enough bacon fat covering the bottom then add a little bit of avocado oil.
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6. Make sure the oil is nice and hot. Add the short ribs and brown on all sides, about 1-2 minutes per side. (May have to do in batches so not overcrowded.)
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7. Once ribs are browned remove and cover with foil.
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8. Add onions, carrots, celery, and tomato paste to the dutch oven and cook for a minute or two, stirring to prevent burning.
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9. Once veggies start to soften pour in red wine and stock and scrape the bottom of the dutch oven while stirring to deglaze the dutch oven. Add salt and pepper to taste.
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10. Let come to a light simmer and then place the short ribs back into the dutch oven, spacing evenly. Nestle rosemary and thyme into pot and return bacon to pot.
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11. Place lid on dutch oven and put in oven for 2 1/2 - 3 hours. Half way through cooking turn ribs over in liquid and add the sliced mushrooms.
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12. Once done, remove ribs to warm plate and tent with foil.
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13. Remove rosemary and thyme and slightly de-fat the braising liquid.
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14. Return dutch oven to stove top over medium heat and reduce braising liquid slightly.
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15. Turn heat off and serve meat with your choice of side and reduced braising liquid and vegetables spooned over the short ribs.
