Start chimney of charcoal 3-1/2 hours before serving time.

Season each short rib generously with salt and pepper.

Heat D.O. over solid layer of coals until very hot. Coat bottom of D.O. with oil. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd. Cook in batches, if necessary.

When the ribs are nearly browned on all sides, add onions and garlic. Saute until starts to brown.

Add broth and wine to D.O. enough to not quite cover the ribs. Add the herb bundles and bay leaves. Bring to simmer.

Meanwhile arrange hot bottom coals in a ring. Set D.O. on ring of coals, cover. Add twice as many coals on top so the effective temperature is 350.

Cook 1-1/2 hours then add vegetables and cook another 1 hour. Check liquid periodically and add if needed

During the last 20 minutes of cooking time, make slurry of flour and olive oil by shaking in jar. Remove lid and whisk flour in a little at a time to get the viscosity you want.

When done the meat should be very tender but not falling apart

Garnish with parsley