On the bone side of the short rib, trim excess fat and score diagonally across the bone.
Salt and pepper the meat.
Sear the ribs, meat side down, in a dutch oven and then remove.
In remaining fat, sauté carrots, onions and celery and then deglaze the pan with the red wine.
Add the bay leaves and peppercorns and return the meat, bone side up, to the dutch oven.
Cover the mixture with chicken stock, cover with lid, and braise for 4-5 hours at 300 degrees or until fork tender.
Let stand for 1 hour and then gently lift the meat from the pan, place on a cookie sheet and remove bones.
Place another cookie sheet on top and weigh down to press.
Strain the braising liquid through a chinois, and return the strained liquid to the pan and reduce to create glaze.
After completely cooled (8-10 hours) trim excess fat and sinew from short ribs.
Reheat in dutch oven with glaze and baste.