Season short ribs with salt and pepper
Heat olive oil in a large pot or Dutch oven over medium-high heat
Sear short ribs on all sides until browned, then remove and set aside
Sauté onions, garlic, carrots, and celery until softened
Add tomato paste and cook for 1-2 minutes
Deglaze the pot with red wine, scraping up browned bits
Return short ribs to the pot and add beef broth
Add herbs (thyme, bay leaf, rosemary)
Bring to a simmer, cover, and braise in the oven at 325°F for 2.5-3 hours until meat is tender
Remove from oven and let rest
Serve hot with braising liquid
