Season short ribs with salt, pepper and garlic powder. Heat bacon fat in a large Dutch oven over medium-high heat (if you do not have any reserved bacon fat, cook 4-5 slices in the dutch oven prior to the short ribs) Working in 2 batches, sear short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tbsp. drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic and tomatoes. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, about 3 hours. Place ribs aside. Strain sauce from pot into a measuring cup to separate the
vegetables Spoon fat from surface of sauce. Use reserved broth and 1/2 cup of sauce as the base for the risotto (recipe on this blog) season sauce to taste. Serve over risotto with the strained vegetables and remaining sauce on top.