Sprinkle short ribs lightly with salt and pepper. Using a sauté pan, sear short ribs in a small amount of oil and remove from sauté pan. Add celery, onion, carrots, bay leaves, and garlic and sauté for 1 minute. Add wine, broth, vinegar, rosemary, and thyme to the pan. Stir gently to mix, and scrape the browned bits free.