Liberally season short ribs with salt & pepper. Heat olive oil to smoke point. Sear short ribs in oil until caramelized on all sides. Remove and reserve. Add mire poix and saute for 3 minutes. Ad aromatics and saute for 1 minute. Deglaze with red wine and reduce by 1/3. Add short ribs and demi glace. Cover and simmer for 1 hour until tender.