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3 to 4 pounds bone-in beef short ribs

Kosher salt

Canola oil, as needed

1 sweet onion, cut into large dice 

1 medium carrot, cut into large dice 

1 stalk celery, cut into large dice 

1 head garlic, halved horizontally 

4 Roma tomatoes, cut into large dice 

One 750-milliliter bottle red wine (Bordeaux or Burgundy) 

2 cups chicken stock 

2 tablespoons black peppercorns

A few sprigs fresh thyme

A few sprigs fresh rosemary

A few bay leaves

Grits, for serving

Fried shallots, for serving, optional

3 tablespoons chopped chives