1-First, preheat the oven to 350°F. This step sets the stage for slow cooking that makes the meat incredibly tender.

2-Next, heat 1 tablespoon of oil in a large oven-safe pot or Dutch oven over medium-high heat, then sauté the diced onion and chopped carrots for a few minutes, stirring constantly, before removing them to a plate.

3-Season the short ribs with salt and pepper and coat them evenly with 1/4 cup flour. Add the remaining 2 tablespoons of oil to the pot and increase the heat to high, browning the ribs on all sides for about 45 seconds per side, then remove them to a plate. Now, pour in 1 cup red wine to deglaze the pot, scraping up those tasty browned bits from the bottom, and let it boil for 2 minutes.

4-Add 2 1/2 cups beef broth, more salt and pepper if needed, and 2 tablespoons tomato paste. Stir everything together and adjust the seasoning to taste. Return the ribs, sautéed vegetables, 2 sprigs thyme, and 2 sprigs rosemary to the pot, cover with the lid, and place it in the oven.

5-Cooking and Serving Steps Cook at 350°F for 2 hours, then reduce the heat to 325°F and continue for 30 to 45 minutes until the ribs are very tender and nearly falling off the bone. Once done, remove from the oven and let it rest for 20 minutes with the lid on, then skim off any excess fat before serving. For a complete meal, serve the ribs over creamy mashed potatoes with the sauce from the pot.