Heat a skillet over moderately high heat and salt your short rib. Sear the short ribs for 2 minutes on each side, until you can see the sear on both sides.  Set aside and let the short rib rest. 

Preheat your oven to 350 degrees. In the skillet, stir together 8 ounces of water, the gravy mix, bay leaf, garlic cloves, lemongrass, thyme, black pepper, and red wine.  

Wrap the skillet with plastic wrap then foil, or use a tight-fitting lid, and place in oven and let cook for 3 ½ hours.

Once finished in the oven, take the short ribs out, strain the aromatics from the jus, and transfer 8 ounces of jus to a sauté pan.  Add the cup of tomato paste, red wine and stir until together.  Reduce the mixture for 15 minutes on low heat. In a separate bowl, stir the cornstarch and 3 Tablespoons of water, then add to the reduced jus.  Mix well to create the demi-glace. 

In a medium sauté pan, cook the sliced onions until translucent, then add 1/2 cup of red wine, 1/2 cup of brown sugar, and add salt and pepper to season.  Continue sautéing the onions until the onions have absorbed the mixture.   

Plate your short rib with mashed potatoes or any vegetables of your choosing. Place the onion mixture on the short ribs and finish by spooning the demi-glace over the top!