Preheat oven to 325°F (163°C).
Season short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Brown the ribs on all sides. Remove and set aside.
In the same pot, add onion, carrots, celery, and garlic. Cook until softened.
Stir in tomato paste and cook for 1 minute.
Pour in red wine and beef broth. Bring to a simmer and scrape the bottom of the pot.
Return the ribs to the pot. Add bay leaves, thyme, and rosemary.
Cover and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is tender and falls off the bone.
Remove herbs and bay leaves. Serve the ribs with the vegetables and sauce.
Prep Time: 30 minutes | Cooking Time: 3 hours | Total Time: 3 hours 30 minutes
Kcal: 450 kcal per serving | Servings: 6 servings
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