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darthjoker1965
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Pat the short ribs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned. Transfer to a plate.
Reduce heat to medium. Add onion, carrots, and celery to the pot and cook until softened and lightly caramelized. Add garlic and cook briefly until fragrant.
Stir in tomato paste and cook until slightly darkened and coating the vegetables.
Deglaze with white wine, scraping up browned bits. Simmer until slightly reduced.
Return short ribs to the pot. Add beef broth, Parmesan rind, rosemary, thyme, and bay leaf. Bring to a gentle simmer.
Cover and transfer to a 325°F oven. Braise for 2½–3 hours, turning ribs halfway through, until very tender.
Remove rind, herbs, and bay leaf. Skim fat if needed and adjust seasoning.
Serve ribs with braising liquid, finished with grated Parmesan and herbs if desired.