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Preheat oven to 350°F.
Over medium high heat, heat one tablespoon of oil in a big dutch oven or oven-safe pot with a lid. Cook onion and carrots for a few minutes, stirring regularly. Transfer veggies to plates.
Sprinkle salt and pepper on the ribs and flour all sides. Pour 2 tablespoons additional oil into the pot and heat on high. Add ribs and brown all sides, 45 seconds each. Transfer to plate.
Deglaze pan with wine. Scrape the pan bottom to release browned flavor bits. Cook 2 minutes at a boil.
Add beef stock, salt, and freshly ground black pepper. Mix in tomato paste. Taste broth and season as needed.
Put ribs, veggies, and whole thyme and rosemary sprigs in the saucepan.
Put the lid on and bake. After 2 hours at 350 degrees, reduce heat to 325 degrees and cook for 30–45 minutes. Ribs should be soft and practically falling off.
After baking, let the pan rest for 20 minutes with the cover on before serving. Before serving, remove any floating fat.
Put ribs on mashed potatoes with a tablespoon of pot gravy.
Short ribs can be refrigerated for 3–4 days, depending on freshness.