Short Ribs in Red Wine and Port

This is a recipe that I hadn't made in quite a long time, mainly because I don't keep port wine on hand.  I was craving short ribs (again!) and even made a special trip to the store just to make this the other day after coming across it in one of my cookbooks (I have ones that I have made from clipping recipes from magazines).  I was so hungry for it that I forgot to take a plated pic, so that will have to wait for the next time...  Meanwhile, you will just have to settle for the final pic prior to plating:

Despite the less than sexy appearance in my Dutch oven above, I assure you it's quite delicious!
Link to original recipe:
http://www.bonappetit.com/recipe/short-ribs-in-red-wine-and-port-with-tangerine-gremolata
(I did not make, nor have I ever made, the tangerine gremolata garnish part.  It's quite wonderful on its own!)

Ingredients:

2 fresh Italian parsley sprigs
2 fresh thyme sprigs
2 bay leaves
1 fresh rosemary sprig
1 whole star anise
leaves from 2 celery stalks
3-4 lbs. short ribs (not flanken cut)
2 T. canola oil
2 c. chopped onion (I used 3 small yellow)
2 carrots, peeled, sliced into thin rounds
2 celery stalks, chopped
5 large garlic cloves, chopped
1 T. fresh ginger, peeled and chopped (**I used food processor and just chopped all items together except the carrots)
2 T. tomato paste
2 c. fruity red wine, such as Syrah (which is what I used)
1 c. ruby Port
3 c. low-salt beef broth

Instructions:

1. Heat broiler to HI.  Spray broiler pan with cooking spray and place ribs on pan.  Season ribs with salt and pepper.  Broil ribs for 10-15 minutes, turning once.  (**I let mine go a bit too long by accident, but it was not a problem**).  Once you have finished broiling the ribs, change oven to 350°F.

2. Dampen a piece of cheesecloth (around 6"x8") and place first 6 ingredients in middle.  Roll up and tie closed with kitchen string.  (The celery leaves are not in the pic because I forgot to put them in prior to clicking the pic.  Yeah, I was having an off day, can you tell lol?)

3. Heat oil over medium heat in Dutch oven.  Cook next 5 ingredients (onion through ginger) until they begin to soften, around 5 minutes.

4. Add tomato paste and cook for 2 minutes, stirring constantly.

5. Add wines and herb bundle.  Increase heat to high and bring to boil.  Boil for 5 minutes.

6.  Add ribs and broth to pot.  Return to boil, then remove from heat.

7. Cover pot with foil, then with lid (yes, both) and place in oven.  Bake for 2 1/2 hours.

8. Remove ribs from pot and place in separate bowl.  Discard bones.

9. Skim fat from top of sauce as much as possible.  Strain remaining sauce with fine mesh strainer over medium bowl; press on vegetables to release as much liquid as you can.  (I ended up returning the sauce to the Dutch oven for serving, as I did not wish to dirty any more dishes just to serve.)

10. Combine meat and sauce and serve with desired side.  I always serve my short rib dishes with medium egg noodles (pic next time I prepare!)