Heat oil in a Dutch oven or oven safe dish. Season short ribs with salt and pepper on both sides. When the oil is hot, add the chopped bacon let cook 1 minute. Sear ribs until browned on all sides. Do in batches if needed. Set ribs aside once browned.
Add the onions to the pot with the bacon. Cook stirring occasionally until the onions have softened and become translucent.
Preheat the oven to 350 degrees F.
Once the onions have softened, add the chopped carrots and celery. Continue to cook until they become tender. Roughly 10-12 minutes. Add the garlic and tomato paste into the pot and stir to coat. Sprinkle the flou overtop the mixture tossing to ensure everything is evenly coated. Pour in the full bottle of wine and the beef stock. Deglaze by scraping the bottom of the pot with a wooden spoon or spatula to get all the browned bits and caramelization off the bottom of the pot. Bring to a slow boil.
Once it's boiling, add the short ribs along with bay leaves and fresh herbs. Cover with a lid and transfer to the oven. Cook for 2:30-3 hours until the meat is tender and falling off nicely.
To make the sauce: remove some of the braising liquid from the pot and add to a saucepot. Bring to a boil and reduce to simmer. Stir in 1 tsp of cornstarch and season with additional salt, pepper and herbs if needed. Stir occasionally until thickened.
Homemade pierogis: Bring a large pot of salted water to a boil. Once boiling cook the cubed potatoes until fork tender- roughly 20 minutes. Mash the potatoes using a hand held blender or mixer with the milk and melted butter. Season with salt, pepper and fold in the shredded cheddar cheese and chives to create the filling.
To make the dough: In the bowl of a stand mixer, combine butter, eggs, sour cream and oil. Mix until well combined. Mix in the flour and salt until just combined. Cover the Dough with a kitchen towel or plastic wrap and let rest for 20 minutes.
On a floured surface, roll out the dough to 1/8 inch thickness. Cut out 3 inch circles and spoon 1 TBS of the filling into the centre. Brush the edges with cold water if needed and one half over pressing and sealing the edges. To ensure they are nicely sealed you can gently roll the edges in a bit of flour. Repeat until all the pierogis are made.
Line each pierogi onto a large baking tray in a single layer. Dust the tray with a bit of flour to ensure they don't stick to the pan. Freeze for 30 minutes before cooking. Any extra pierogis can be stored in freezer bags once they've frozen on the tray. Store for up to 3 months.
When ready to cook, bring a large pot of salted water to a boil. Drop the pierogis into the pot when boiling Boil for 3 minutes until they float to the top.
To pan fry: once the pierogis have risen to the top, heat a large frying pan with 1 TBS oil and 1 TBS butter. Once it's hot, add the pierogis to the pan. Brown on both sides, flipping only once the bottom is nice and golden.
To serve: layer pierogis, top with 1 short rib and spoon the thickened sauce overtop along with carrots and bacon from the pot. Finish by garnishing with chopped chives, parsley and some sour cream. Enjoy!