First, preheat your oven to 350°F (175°C) to get started. Heat 1 tablespoon of oil in a large oven-safe pot over medium-high heat and sauté the onion and carrots until softened, which takes about 5 minutes, then set them aside for later. Next, season the short ribs with salt and pepper to taste and coat them with 1/4 cup of flour for a nice sear.

Now, add the remaining 2 tablespoons of oil to the pot and crank up the heat to high. Sear the ribs until they’re browned on all sides, about 3-4 minutes per side, to lock in that rich flavor. Once done, remove the ribs from the pot and deglaze it with 1 cup of red wine, scraping up those delicious browned bits from the bottom while boiling the wine for 2 minutes to reduce it slightly.

Then, stir in 2 1/2 cups of beef broth, more salt and pepper if needed, and 2 tablespoons of tomato paste to create a savory base. Return the ribs, sautéed vegetables, 2 sprigs of fresh thyme, and 2 sprigs of fresh rosemary to the pot. Cover it up and pop it in the oven at 350°F for 2 hours, then lower the temperature to 325°F and cook for an additional 30 to 45 minutes until the ribs are very tender and almost falling off the bone.

After cooking, let the dish rest, covered, for 20 minutes to allow the flavors to meld. Skim off any excess fat from the surface before serving for a cleaner presentation. For the best experience, serve the short ribs over mashed potatoes with the sauce spooned on top it’s a combination that highlights the tender meat and rich gravy.