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Heat the olive oil in a large dutch oven (that has a lid).
Pat the short ribs with a paper towel until extremely dry. Season heavily with salt and pepper.
Sear the short ribs until the sides are brown (about 8-10 minutes on each side). Set the short ribs aside until they're ready to go back into the recipe.
Add the carrots, celery and onion and bay leaves. Cook for about 10 minutes until wilted and soft.
Add the garlic and cook for another minute or two until fragrant.
Add the tomato paste to the veggies and cook for 5-6 minutes until it thickens and turns dark brick red in color.
Add the wine and bring to a boil.
Next, add the beef broth and tomatoes. Nestle the seared short ribs into the sauce, making sure that they are mostly covered.
Bring the sauce to a boil and then reduce the heat setting on the stove to simmer.
Cover with a lid and cook for 3 ½ - 4 hours. The short ribs will be falling off the bone and super tender when they're done.
Discard the bones and if there's a lot of oil sitting on top, you can use a spoon to scoop it out of the pot.
Use forks to separate any meat that might not have fallen apart before serving the sauce over your pasta of choice!