Preheat the oven to 325ºF. In a large Dutch oven, heat 4 tablespoons EVOO, 4 turns of the pan, over medium-high heat. Add the pancetta and render out the fat until crisp. Remove the pancetta with a slotted spoon and drain on paper towels.
Season the short ribs generously with salt and pepper. Add them to the pan, brown on all sides – you may need to do this in batches – and set aside. Stir in the carrots, celery, onions, garlic, rosemary, thyme, sage, oregano and cloves. Partially cover the vegetables and cook to soften a bit, 5-8 minutes. Once softened, add the tomato paste and stir for a minute or two to incorporate then add the wine, consommé and tomatoes.