1. Preheat your oven to 325°F (165°C).
2. Season the short ribs generously with salt and pepper. This is your chance to infuse flavor right from the start.
3. In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Sear the short ribs in batches until browned on all sides, about 8 minutes per batch. Remove and set aside.
4. In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
5. Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. This step adds incredible depth of flavor.
6. Add the beef broth, tomato paste, thyme, rosemary, bay leaves, and, if using, the carrots and celery. Stir until well combined.
7. Return the short ribs to the pot, ensuring they are submerged in the liquid. Bring to a simmer, then cover with a lid and transfer to the preheated oven.
8. Braise for 2.5 to 3 hours, or until the meat is fall-off-the-bone tender. Check occasionally to make sure the liquid is gently simmering.

Remember, this is one of those dishes that can happily bubble away while you manage the never-ending tasks of life. It’s forgiving, much like my dad’s storytelling sessions over the stove.