Preparation Steps

• Preheat oven to 325°F (160°C). Season short ribs with salt and pepper.
• Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear short ribs in batches until browned on all sides. Remove and set aside.
• Add onion, celery, and carrots to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
• Pour in red wine and scrape up any browned bits from the bottom of the pot. Cook for 2 minutes.
• Stir in tomato paste, thyme, and rosemary. Cook for 1 minute.
• Return short ribs to the pot. Pour in beef broth until the ribs are mostly covered. Bring to a simmer.
• Cover the pot and transfer to the preheated oven. Braise for 3-4 hours, or until the short ribs are fork-tender.
• Remove the short ribs from the pot and let rest. Skim off any excess fat from the sauce.
• Serve the short ribs with the sauce, garnished with fresh herbs if desired.