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1
In a heavy pot (I used my enameled cast iron) over medium-high heat, heat oil. On a plate, mix the flour, salt, and pepper together and then coat each of the short ribs in it, knocking off excess. Brown short ribs in oil until deeply caramelized on all sides (your time will vary). Remove short ribs and set aside.
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2
Using the short rib fat. add the onions, shallots, garlic, celery, carrots, salt and pepper to the pot and cook until softened and starting to caramelize. While it is cooking add the honey.
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3
De-glaze the pot with the wine and scrape up all the bits. Put the short ribs back into the pot. Bring to a boil, lower heat to low, cover, and cook for approximately 1-1/2 hours, until the meat pulls away from the bones.
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4
Remove the short ribs from the pot and set aside until cool enough to chop.Add the miso paste to the pot. Bring sauce to a boil again and reduce it by half. Adjust the seasoning if necessary.
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5
Chop the meat. I chopped it in the manner of how BBQ'd brisket is chopped for sandwiches, but not too fine. I also removed any large pieces of fat that had not melted into the sauce in the pot. Add the chopped meat back into the pot and let the deliciousness cool a bit before spooning it onto toasted sturdy bread. Consume.
