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Preheat the oven to 350F.
Slice And Season The Short Ribs: Cut the beef between the bones into 2-inch pieces (if necessary). Season each side generously with salt and black pepper.
Prepare The Vegetables: Roughly chop garlic, celery, carrots, onion, jalapeno, rosemary, thyme, and parsley.
Pan Sear The Short Ribs: Heat oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned, 6 to 8 minutes per batch.
Saute And Season The Vegetables: Pour off all but 2 tablespoons of remaining oil in the pan. Add garlic and cook until golden brown. Add onion, celery, carrots, and jalapeño, season with salt, pepper, and smoked paprika, and cook until softened.
Prepare The Braising Liquid: Stir in tomato paste and sauté for another 2-3 minutes. Add wine and bring to a boil, then simmer for about 20 minutes until reduced by half.
Add In The Short Ribs And Herbs, Cover, And Bake: Stir in beef stock along with thyme, parsley, and rosemary. Return short ribs to the pot, cover, and transfer to oven. Cook until tender, 2½ to 3 hours.
Remove from the oven, Strain, and Enjoy: Remove ribs from the pot, strain the vegetables from the sauce, and garnish with parsley, garlic, and lemon zest.