In a large dutch oven, heat olive oil over medium-high heat.
Pour in the wine into the pot and stir to combine, scraping the bottom of the pan to release any bits that have stuck.
Add the short ribs to the pot. They should be almost completely submerged by the liquid.
To do this, heat unsweetened almond milk or any milk of your choice, water and sea salt in a deep sauce pan over medium-high heat.