1. Preheat your oven to 325°F (160°C). This low and slow heat is key for tender ribs.
2. Pat the beef short ribs dry with paper towels. Season generously with salt and pepper on all sides. I learned early on that seasoning well upfront makes a huge difference.
3. Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. When hot, add ribs in batches (don’t crowd the pan) and brown all sides until deep golden, about 3-4 minutes per side. Remove ribs and set aside.
4. Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and starting to brown, about 7-8 minutes. This step builds flavor, so don’t rush it.
5. Add garlic and tomato paste, stirring for 1-2 minutes until fragrant and the tomato paste darkens slightly.
6. Pour in the red wine, scraping up all those tasty browned bits from the bottom of the pot. Let it simmer and reduce by about half, around 10 minutes. This concentrates the flavor and cooks off alcohol.
7. Add beef broth, rosemary, thyme, and bay leaf. Stir to combine, then nestle the browned ribs back into the pot, making sure they’re at least partially submerged in liquid.
8. Cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone. I usually check at the 2.5-hour mark, gently lifting a rib to see if it pulls apart easily.
9. Remove ribs from the pot and set aside, covered loosely with foil to keep warm.
10. Place the pot back on the stove over medium heat. Remove herb stems and bay leaf. Let the braising liquid simmer until it thickens into a rich sauce, about 10 minutes. If you want it thicker, mix 1 teaspoon cornstarch with 1 tablespoon water and stir it in.
11. Return ribs to the pot to coat with sauce before serving.

One of the things I love about this recipe is how forgiving it is. Between juggling work emails and kids, I often start the ribs in the morning and let the oven do the work while I get on with my day. The slow braise means you don’t have to hover over the stove, which is a game-changer for busy home cooks like me.