Rinse and pat dry the bone-in short ribs and generously season with salt and pepper. Heat 2 tbsp oil in 6 quart Dutch oven over medium-high heat. Brown the ribs on each side until they begin to brown. Transfer to a plate and set aside. Add diced onion and cook for 8-10 minutes or until translucent and softened. Add carrots, and cook for 3-4 minutes more. Add mashed garlic, tomato paste, fresh herbs, and flour and cook for a few more minutes. Pour in wine, bring to boil, lower the heat to medium and simmer until it reduces some, about 10-15 minutes. Add veal or beef Demi glace and water, then stir. Transfer the meat back to the pot, cover with the lid and put it on low heat. Cook for 2 ½-3 hours or until the ribs are tender.