Braised short ribs, with mash potatoes, and crispy shallot rings

Went through a short braising phase...but man, do I love a good braised beef short rib. 

1. Season short ribs with salt and pepper and brown them in a sauce pan with some olive oil. Remove from pan when browned. 
2. Sautee some roughly cut celery, carrots, and onions. Add a bay leaf and some rosemary. Deglaze with about a cup of red wine. 
3. Place short ribs back in the pot and add chicken stock until the ribs are barely covered.
4. Simmer the ribs until fork-tender. 
5. Remove the ribs from the pot and strain the remaining sauce. Simmer the sauce until it is thick and luscious. Add ribs back in the pot and glaze the ribs with the sauce.
6. Fry some shallots in a cornstarch and egg white batter. (optional)
7. Serve the ribs Over Mash potatoes and garnish with sauce and shallots