Season Short Ribs with S&P, brown each side for about 2 min in a Dutch Oven over medium-high heat with 2 tbsp oil.
Lower heat to medium, add Onion, Carrots, Celery, cook a few minutes.
Add Tomato Paste to the middle, cook a few minutes and bring it together.
Add Wine and cook about 5 minutes to reduce, deglaze the pot.
Nestle Short Ribs back in, add Beef Broth, Peppercorns, Rosemary, Thyme and Garlic.
Cover and bake at 350°F for 3 hours.
After 2 hours, add more Beef Broth.
Remove Short Ribs, remove Bay Leaves, Rosemary, Thyme.
Add some water to pot and blend with an immersion blender or regular blender, then simmer the sauce.
