Preheat the oven to 350 degrees F.

Sprinkle the short ribs generously with salt and pepper over the short ribs.

In a large dutch oven heat 2 tablespoons olive oil over high heat. Add the short ribs and brown them on all sides, about 30-45 seconds per side. Remove the ribs and set aside.

In the same dutch oven add 2 tablespoons olive oil over medium heat. Add the garlic and sauté for 1 minutes.

Add the shallots, onion and carrot along with a dash or salt and pepper. Sauté until the onions begin to caramelized, about 10 minutes.

Add a splash of broth to the pot and deglaze the brown bits off of the bottom of the pot.

Add the short ribs back into the dutch oven. Add the bay leaves, red wine, beef broth, tomato paste, worcestershire and stir. 
Add the cranberries, rosemary and thyme.

Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 minutes or until the beef is falling off the bone.

Remove from the oven, leave covered and let it sit for 15 minutes.

Serve warm with mashed potatoes, broccoli and a scoop of the broth from the pot.