Preheat the oven to 350 degrees F (175 degrees C). Peel the Carrot (2) and roughly chop them along with the Onion (1) and Celery (2 stalk). Place the vegetables, also known as mirepoix, in a deep oven-safe pan.
Heat a large saute pan or cast iron pan to high heat with some Olive Oil (to taste) to coat. Season all sides of the Beef Short Ribs (8) with Salt and Pepper (to taste).
Place the seared short ribs in the pan with the mirepoix when ready. Sear each side of the rib in the pan until deep color develops.
Add in the Fresh Thyme (5 sprig), Fresh Rosemary (3 sprig), and Beef Stock (1 quart). The stock should cover about two thirds of the ribs. Cover with tin foil and place in the oven to braise for 5 hours.
Check that meat is fork tender and falls off the bone. If so, it's done. If not, keep cooking.
Pull bone out of the meat and strain the stock into a sauce pan. Simmer until sauce reduces by 80%. This is demi-glace and it's delicious.
Bring a large pot of water to a boil. As you wait, place a small amount of pulled meat in each of the Wonton Wrappers (12) and fold them in half diagonally. Use water to seal the edges, making sure there are no air bubbles.
Cook the ravioli in boiling water for a few minutes until they float.
Plate ravioli with some shaved Parmesan Cheese (to taste) and a sprig of Fresh Sage (2 sprig) and some of the demi-glace.