Preheat the Oven

• Preheat your oven to 325°F (165°C).

Sear the Short Ribs

• Season the short ribs generously with salt and pepper.
• In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat.
• Add the short ribs, searing on all sides until browned (about 3-4 minutes per side).
• Remove the short ribs from the pot and set aside.

Sauté the Vegetables

• In the same pot, add the chopped onion, carrots, and celery.
• Sauté until softened, about 5-7 minutes.
• Stir in the minced garlic and cook for an additional minute.

Deglaze the Pot

• Pour in the red wine, scraping up any browned bits from the bottom of the pot.
• Bring to a simmer and let it cook for about 5 minutes, allowing the wine to reduce slightly.

Add the Remaining Ingredients

• Stir in the beef broth, tomato paste, thyme, rosemary, bay leaf, and return the short ribs to the pot.
• Ensure the ribs are mostly submerged in the liquid.

Braise the Ribs

• Cover the pot with a lid and transfer it to the preheated oven.
• Braise for 2-2.5 hours, or until the ribs are tender and falling off the bone.

Serve

• Remove the pot from the oven and let it sit for 10 minutes.
• Discard the bay leaf and herb stems.
• Serve the short ribs with the sauce spooned over, along with your choice of sides.