Preheat the oven to 300*F. Meanwhile salt short ribs on all sides (fairly liberally). Heat oil in a large cast iron pot (8+ gallon capacity).
Once the oil is almost smoking, place 1/3 of short ribs in the pot and sear for a 3-4 minutes until very golden.
Turn over and repeat. Do this for all the sides. Repeat with the remaining 2/3 short ribs. Rest seared short ribs on a plate.
Once all of the ribs have been seared, place all of the onions into the emptied pot. Turn the heat down and cook the onions until they soften 5-10 minutes.
Add the anchovies and continue cooking until they dissolve. Add the garlic, cook for 30 seconds, add the paprica and cook for another 30-45 seconds.
Add tomatoes, turn up the heat and use a wooden spoon to get all of the delicious brown bits off the bottom of the pot. Add the stock and wine, mix well and bring to a simmer. Add the herbs and nestle the beef gently back into the pot.
Bring to a simmer, cover and place in the preheated oven for ~3 hrs. Serve with potatoes and peas sautéed in butter.