Preheat your oven to 350°.

Spray a dutch oven with olive oil spray and add the diced bacon. Cook on medium to medium-low until crispy. Use a slotted spoon to transfer the bacon to a paper towel lined plate and set off to the side.

Meanwhile, season all sides of the short ribs generously with kosher salt and black pepper.

Increase the heat to medium-high.

When hot, working in batches of 2, sear the short ribs (in the bacon fat) for 2 to 3 minutes a side until all sides (even the ends) are browned. Transfer the browned short ribs to a clean platter and repeat.

Drain off all but 2 tablespoons of fat.

Reduce heat to medium-low and allow the pan to cool down a few minutes. Add in the leeks and garlic with a pinch of kosher salt. Cook for 2 to 4 minutes or until soft.

Stir in flour and cook for 2 to 3 minutes. Pour in wine, broth and add in the bay leaf, thyme and rosemary.

Add the browned short ribs and bacon pieces back in, cover and bring to a boil before sliding the Dutch oven into the oven on the second to lowest rack. Cook undisturbed for 2 hours.

Once the short ribs are cooked and falling off the bone. Use tongs to remove the braised short ribs to a clean platter and cover with foil.

Pour the liquids from the pot through a fat separator. Add the bacon, leeks and herbs back into the pot. Once the fat has risen to the top pull the stopper and pour in the liquids, leaving the fat behind.

Transfer the short ribs back to the liquids and bring to a low bubble.

Serve the braised short ribs on mashed potatoes with spoonfuls of the gravy over top. Garnish with minced fresh parlsey and extra black pepper.