4 1/2 pounds of short ribs, 3 inches long by 5 inches wide
2 teaspoons Kosher salt
2 teaspoons fresh ground black pepper
2 cups 1/4-inch dice onions
1 cup 1/4-inch dice celery
1 cup peeled and 1/4 dice carrots
4 cloves garlic, peeled, smashed
4 sprigs fresh thyme
4 sprigs fresh sage
2 tablespoons olive oil
1 bottle dry red wine, standard bottle
1 cup chicken stock
1/4 cup BBQ sauce
1/2 cup red wine vinegar
1/4 cup brown sugar
1/2 teaspoon red pepper flakes
2 tablespoons hot sauce, such as Franks
1/4 cup scallions, sliced thin on bias, if desired