Preheat the oven to 325°F
Pat the short ribs dry
Season the short ribs with salt and pepper
Heat oil in a Dutch oven or oven-safe pot over medium-high heat
Sear the short ribs on all sides until browned
Remove the short ribs from the pot
Add chopped onion, carrots, and celery to the pot
Cook until softened
Add garlic and cook briefly
Stir in tomato paste and cook for 1 to 2 minutes
Deglaze the pot with red wine, beef broth, or both
Return the short ribs to the pot
Add herbs such as thyme, rosemary, and bay leaves
Cover the pot with a lid
Place in the oven
Braise for 2.5 to 3.5 hours until tender
Check occasionally and add more liquid if needed
Remove from the oven
Let rest for 10 to 15 minutes
Serve with the braising liquid strained or spooned over the ribs