First Step: Prepare Ingredients and Oven Begin by trimming excess fat from the short ribs if needed. Chop the onion, celery, and carrots, and crush the garlic cloves. Preheat your oven to 325°F (160°C) or 350°F (175°C) depending on desired cooking time.

Second Step: Season and Brown the Ribs Generously season the beef short ribs with salt and freshly ground black pepper. If using, lightly dust the ribs with flour to aid browning and sauce thickening. Heat 2–3 tablespoons of olive oil in a large, oven-safe pot over medium-high heat, then brown the ribs on all sides in batches for 5–7 minutes per batch. Remove and set aside.

Third Step: Sauté Aromatics Reduce heat to medium, add chopped onion, crushed garlic, celery, and carrots to the pot. Sauté for 5–7 minutes until softened and fragrant. Stir in tomato paste and cook for an additional minute to remove raw flavors.

Fourth Step: Deglaze and Combine Pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 1–2 minutes until slightly reduced. Add the beef stock along with the thyme and rosemary sprigs, adjusting seasoning with salt and pepper.

Fifth Step: Braise the Ribs Return the browned ribs to the pot, arranging them so they are mostly submerged in the liquid. Add a small amount of water if needed for coverage. Cover the pot with a lid and transfer to the oven. Braise at 325°F (160°C) for about 3 hours or at 350°F (175°C) for 2 hours, then reduce oven temperature to 325°F and cook for an additional 30–45 minutes until the meat is very tender and nearly falling off the bone.

Final Step: Finish and Serve Carefully remove the ribs, keeping meat attached to bones if possible, and tent with foil to keep warm. Optionally, strain the cooking liquid, skim off excess fat, and simmer the sauce to reduce to preferred thickness. Serve the ribs with sauce spooned over, paired with mashed potatoes or your favorite sides.