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Preheat your oven to 325°F (160°C).
Season the beef short ribs generously with salt and pepper on all sides.
In a large, heavy-bottomed oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
Add the beef ribs in batches and sear them on all sides until they are browned, about 2-3 minutes per side. Remove the ribs from the pot and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and tomato paste, cooking for another 1-2 minutes until the garlic is fragrant and the tomato paste is well incorporated.
Pour in the Cabernet Sauvignon, scraping up any browned bits from the bottom of the pot. Bring the wine to a simmer and let it reduce by about half, which should take around 5 minutes.