Portion your short ribs if needed. Season to taste. Dip each side into the almond flour – it doesn’t have to be too perfect or even.
In batches over a high heat, brown your short ribs, then place in deep sided pan and set aside.
Saute your onions and carrots until softened, then add garlic and cook until fragrant.
Nestle your vegetable and garlic mixture around the short ribs and add the rosemary and stock.
Cover pans with foil or a lid – leave room for steam to escape and place in oven.
Cook for 3 hours total covered, turning once halfway through the cooking time.
Uncover the short ribs and cook for an additional hour to brown and reduce the pan juices. Again, turn the ribs halfway through the cooking time.
Remove from oven and rest ribs.
Remove the woody rosemary stems from the pan juices and add them, as well as the leftover vegetables, to a blender. Liquefy.
The thickness of the puree may need adjusting: if it is too thick, thin it out with a little more stock and if it’s too watery, reduce it down on the stove top until it reaches the desired consistency.
If eating straight away, let as much fat as possible rise to the surface of the sauce and skim off with a spoon.
If making ahead, put the sauce in the fridge and, when cool, remove the top layer of fat completely.
To serve, plate the short ribs and sauce.
To reheat / make in advance: warm the ribs through gently in the sauce.