Liberally season the short ribs with salt and pepper on all sides. Add 2 Tbsp of Olive Oil to a hot skillet (cast iron if you have it). Sear the meat on all sides until evenly brown - approximately 10 minutes total.
Place the short ribs in a baking dish, deep enough for meat to be covered in braising liquid.
Combine the Soy Sauce, Red Wine, Olive Oil and pour over the meat. Add the Boquet Garni (seasoning pouch) to the liquid. Cover the dish with parchment paper first, then a layer of aluminum foil.
Place the dish on a baking sheet, then set on the middle rack in a pre-heated 350 degree oven. Bake for 1 hour at 350, then turn the temperature down to 325 degrees and bak an additional 2 hours.
Serve alongside your favorite side dishes and Gary Farrell Pinot Noir.