Preheat the oven to 325 degrees F.
Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs to a plate. Using butcher twine, tie the beef together, set aside.
Dice onions, cut carrots in 1⁄4's lengthwise.
Slice the top of the garlic bulb, drizzle with olive oil and wrap in aluminum foil. Bake in the oven for 1 hour. Once cooked, squeeze out the roasted garlic and turn into a paste. Set aside.
In the same pan used to brown the beef, add the butter and sweat the onions and carrots, cook 5-10 minutes or until the onions begin to caramelize. Add wine, broth, tomato paste, brown sugar, thyme, rosemary, bay leaves, salt and pepper. Bring to a boil.
Add the beef and sprinkle over the cranberries. Cover with lid or aluminum foil and transfer to the oven. Cook for 3 hours.
Remove the thyme, rosemary, and bay leaves and discard. Scoop out short ribs and carrots, cover and set aside.
Meanwhile, add the roasted garlic paste to the dish a tablespoon at a time. Taste after each addition. From one garlic bulb to the next, the intensity of the garlic flavour changes, so add slowly and taste the sauce frequently until its attained the desired taste. Season with salt if necessary.
Serve the beef short ribs and carrots over a bed of puree celeriac, top with the sauce and enjoy!