Season the short ribs with salt and pepper. Heat the oil in a Dutch oven over high heat. Sear ribs, in batches, on all sides until well browned. Remove ribs and set aside.

Add a couple of cups of wine into the Dutch oven to deglaze pan, scraping all the brown bits that my have stuck to the pan. Pour out and reserve.

Preheat oven to 350°F Wipe out pan and add 5 tablespoons oil and the onions, leeks, carrots, turnips, celery root, celery, and garlic. Brown over medium heat, then add tomato paste and cook 5 minutes more. Add the herbs and return the short ribs. Also add the deglazing liquid, the rest of the wine, the port, peppercorns, and 1 tablespoon salt. Add enough water to cover contents by at least 1 inch.

Cover pot with aluminum foil and place in oven for 4 to 5 hours, until the meat easily separates from the bone. Remove meat and cover tightly with the foil. Over high heat, reduce the braising liquid by about 80%, it will be dark and syrupy. Strain.