Preheat the oven to 180 degrees Celsius.

Prep the meat: Cut the meat to more or less the same size and remove some bones and fat if too much from the short rib. Place all the meat in a large enough dish and pay it dry with kitchen tissue paper. Season the meat generously with salt and pepper. Add the yogurt and use your hands to combine it all.

Brown the meat: Heat the oil in a Dutch oven or any oven friendly deep pot. Add the meat and brown it all round. You will have to do this batches so as not to overcrowd the pot and get a nice sear. Make sure the heat is on medium high however, all stoves are different so lower your heat and feel free to remove the pot from the heat until you've managed to stabilize a medium heat without burning the pot. Each batch will take about 4 to 5 minutes on medium heat. No need to cook the beef through now, it will cook finish in the oven, we just want a sear for flavor. Transfer the browned meat to a bowl/dish and set aside covered with foil or a lid.

Cook onions and garlic: Add the onion to the pot and a small dash of stock (like a couple tablespoons) this will help the pot deglaze and the onions cook without burning. Add minced garlic and butter, stir and cook for a minute.

Make the sauce: Return the meat and paprika, stir in with the onions. Add the tomato paste, taste for seasoning, add stock and tomatoes and water.

Oven: Bring the pot to a light boil, place the lid on, place the pot into the oven and drop the heat to 160 degrees Celsius. Cook for for 4 to 5 hours.

Serve: It will be very hot so allow to cool down before serving and taste for seasoning.