Roast the poblanos on the grates of a gas stove top, or under the oven's broiler. Once flaky and blackened, cool and rinse of the skin under cold water. Remove seeds and chop; set aside.
Cut the slab of short ribs into 2-inch wide pieces, and season well with salt and pepper. Heat olive oil in a large dutch oven over medium-high heat. Brown each side of the short ribs for about 3-4 minutes until golden; remove from pot to a plate and set aside.
Preheat oven to 300 degrees F.
Add the diced bacon to the pot and fry until crispy. Spoon out all but 1 tablespoon of the fat from the dutch oven; return to heat and add diced onion, celery, and carrots. Season with 1 teaspoon salt and cook until softened, about 8 minutes, stirring occasionally.
Add the garlic, jalapeƱos, bay leaves, oregano, chili powder, coriander, and prepared poblanos; stir often and cook for an additional three minutes. Add the red wine and simmer for another 3 minutes.
Crush the tomatoes up by hand before adding them, with the juice, to the pot, along with broth. Bring to a simmer and add the short ribs back to the pot.
Cover the pot and braise it in the oven for at least 3 hours.
Remove short ribs and remove any tough, visible fat. Shred between two forks and return to dutch oven. Stir in the beans and serve.