After I removed the short ribs from the pan I added a mixture of sliced leeks, garlic, carrots, and celery. I sauteed this combination in the beef fat for a couple of minutes before adding some wine as well as thyme and rosemary. I let this come to a simmer before adding the meat.
I tucked all the short ribs amongst the vegetables and set it at 250F for 4 hours.
This is what the contents of the dutch oven looked like after several hours:
The short ribs were tender and delicious with plenty of fatty bits all around. This is one of my favorite things to do in the fall, the house was filled with the aroma of beef, garlic and herbs.