Preheat your oven to 325°F (165°C). Braising low and slow is key to achieving tender, fall-off-the-bone short ribs.

Heat olive oil in a large, heavy-bottomed pot (like a Dutch oven) over medium-high heat. Season the short ribs generously with salt and pepper, then sear them in batches for about 4-5 minutes per side until they are golden brown. This step locks in the flavors and creates a beautiful crust.

Remove the ribs from the pot and set them aside. In the same pot, add the onion, garlic, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.

Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits (these add incredible flavor to your braising liquid). Let the wine cook down for about 3-4 minutes, reducing slightly.

Stir in the beef broth, tomato paste, and the fresh herbs (rosemary, thyme, and bay leaves). Return the seared short ribs to the pot, nestling them into the braising liquid. Bring everything to a simmer.

Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Let it cook for about 2.5 to 3 hours, or until the ribs are fork-tender and the meat easily pulls away from the bone.

Once done, remove the short ribs from the pot and set them aside. Discard the bay leaves and herb sprigs. If you prefer a thicker sauce, you can simmer the liquid on the stovetop for a few more minutes to reduce it to your desired consistency.