First Step: Preparation: Trim any excess fat from the short ribs. Chop the onion or leek, mince garlic, and dice carrots and celery if using. Mince the fresh thyme and rosemary. This organized setup makes the cooking process smooth and efficient.

Second Step: Preheat Oven and Season Meat: Preheat your oven to between 325°F and 350°F (163–177°C). Generously season the short ribs with salt and freshly ground black pepper on all sides.

Third Step: Sear the Short Ribs: In a large ovenproof pot or Dutch oven, heat the olive oil or reserved bacon fat over medium-high heat. Sear the short ribs in batches, about 5 to 7 minutes on each side, until deeply browned with a crust. Remove and set aside.

Fourth Step: Sauté Aromatics: Reduce heat to medium. Add chopped onions (or leeks), carrots, celery, and minced garlic to the pot. Sauté for 5 to 7 minutes until vegetables are softened and onions slightly browned, intensifying flavor.

Fifth Step: Build the Sauce: Stir in tomato paste and cook for 2 to 3 minutes until it caramelizes slightly. Optional: Sprinkle 2 tablespoons of flour to thicken the sauce, cooking for an additional 2 minutes.

Sixth Step: Deglaze and Combine Ingredients: Pour in the beef broth and red wine, scraping up all browned bits from the pot’s bottom. Add bay leaf, fresh thyme, and rosemary. Return the browned short ribs and bacon pieces (if used) to the pot, ensuring they’re submerged in liquid.

Seventh Step: Braise in Oven: Bring the mixture to a gentle boil on the stove, then cover tightly and transfer to the oven. Braise for 2½ to 3 hours or until the meat is tender and almost falling off the bone. If necessary, extend cooking by 20–30 minutes for desired tenderness.

Final Step: Finishing and Serving: Carefully remove the ribs and set aside. Optionally strain the braising liquid through a fat separator to remove excess fat and lumps, returning ribs and sauce to warm through. Garnish with chopped fresh parsley and serve with creamy mashed potatoes, roasted squash, or your favorite sides.