Begin by heating a wide dutch oven over medium-high heat and drizzling with enough grapeseed oil to lightly coat the bottom of the pan and pre-heat oven to 350 degrees Fahrenheit.
Once the short ribs are done, remove from oven and allow to cool for a few minutes. There will be a lot of fat that has rendered, so you can do 1 of 2 things. Either use a spoon and skim the fat that floats to the top. You can tell the difference by the look and color, it will be more clear and slippery. Or, you can remove the meat and vegetables and pour the sauce in a bowl and chill, which will lead the fat to solidify at the top, remove fat and afterwards warm everything together.