Follow these straightforward steps to create your incredible Savory Braised Short Ribs with a French Twist:

1. Prepare the Ribs: Pat the beef short ribs dry with paper towels and season generously with salt and pepper.

2. Brown the Meat: In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Add the short ribs in batches and brown on all sides. This should take about 3-4 minutes per batch. Remove and set aside.

3. Sauté the Vegetables: In the same pot, add diced onions, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional minute.

4. Incorporate Tomato Paste: Add tomato paste, stirring well to coat the vegetables. Cook for about 2 minutes until the paste starts to caramelize slightly.

5. Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer for 5 minutes.

6. Add Remaining Ingredients: Return the short ribs to the pot. Add beef broth, thyme sprigs, bay leaf, Worcestershire sauce, and Dijon mustard. Stir to combine.

7. Braise the Ribs: Bring the mixture to a boil, then reduce heat to low. Cover the pot with a lid and let it simmer on the stovetop for 2.5 hours. Alternatively, you can transfer the pot to a preheated oven at 325°F (160°C) and braise for the same duration.

8. Check for Tenderness: After 2.5 hours, check the short ribs. They should be incredibly tender and easily fall apart when pierced with a fork. If not done, cover and continue to simmer until tender.

9. Finish and Thicken Sauce: Once tender, remove the pot from heat. Transfer the ribs to a plate to rest. If desired, strain the braising liquid to remove solids and return the liquid to the pot. Simmer over medium heat to reduce and thicken the sauce.

10. Adjust Seasoning: Taste the sauce and adjust seasoning with salt and pepper if necessary.