Short ribs in wine and root vegetables

I am kind of debating whether this dish is primitive or sophisticated. On one hand, you throw everything into a pot and just forget about it. On the other hand, you do so little and the magic happens. 

• 2 lb.short ribs

• 10 baby potatoes

• 3 celery stalks

• 1 sweet potato, peeled and sliced

• 2 shallots, peeled

• 1 big onion, peeled and sliced

• 2 garlic heads, cut crosswise

• 3 rosemary sprigs

• 3 thyme sprigs

• 2 tbsp. olive oil

• ⅓ cup red wine

• ⅓ cup chicken stalk

• ⅓ cup water

• salt and pepper

1. Heat the oven (400)

2. In a dutch oven layer the meat and vegetables. Add the herbs and spices

3. Pour the liquids in and cover the pot.

4. Roast for 50 minutes.

5. Uncover and roast for 30 more minutes.