Pat the beef short ribs dry
Season all sides generously with salt and pepper
Sear the ribs in a hot pan with oil until browned on all sides
Remove the ribs from the pan
Sauté chopped onion, garlic, carrot, and celery in the same pan
Add tomato paste and cook for 1 to 2 minutes
Deglaze with beef broth, red wine, or water
Return the ribs to the pan or Dutch oven
Add herbs such as thyme, rosemary, or bay leaves
Cover and cook low and slow in the oven at 300°F to 325°F until tender
Cook until the meat is fork-tender and pulls away from the bone
Remove the ribs and skim excess fat from the sauce
Reduce the sauce on the stove if needed
Serve the ribs with the sauce over mashed potatoes, rice, or polenta