Trim all excess fat off of the short ribs. Season with salt and rub, and let stand for 1 hour. Heat olive oil in a large dutch oven. Sear the short ribs until very browned. Once all the ribs have been browned, remove them from the pan and set aside.
Pour off all of the fat from the pan until only about 2 tablespoons remain.
To the pan add onion, celery, carrot, shallots and garlic cloves. Simmer for about 10 minutes or until the vegetables start to brown. Add beef stock and port wine. Bring the fluid to a simmer, and add the ribs back to the pan. Cover the pan and roast in a preheated 350 degree oven for about 2 hours or until the ribs are tender.  When the ribs are tender, remove them from the pan and keep warm. Skim off the fat from the surface of the liquid and reduce that liquid until it reaches a syrup like consistency. Strain through a sieve.
Plate ribs and drizzle with port wine reduction.

Serving Ideas: Great over mashed potatoes.
Suggested Wine: Australian Shiraz