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Preheat oven to 350 degrees.
Heat 2 tbsp of olive oil in a Dutch oven or cast iron pot over medium high heat.
Sprinkle short ribs liberally with kosher salt and pepper.
Sear all sides of the short ribs until browned and a nice crust is formed. Set ribs aside on a plate.
Turn the heat down to medium and add the onion.
Cook until they start to brown then add the garlic and cook for one minute or until fragrant, just make sure to not burn the garlic.
Deglaze the pan with the red wine and scrape up all the brown bits from the bottom. Let the wine reduce by half.
Add the beef stock, tomato paste, and bay leaves and stir together well.
Add the ribs back in, making sure they are almost covered in the liquid but you can still see the tops of them. If they need more liquid, add more stock.
Sprinkle the rosemary, thyme and brown sugar over the top of the ribs.
Roast in the oven for 2 ½ to 3 hours until tender and almost falling off the bone.
Plate the ribs and blend the leftover liquid with a hand held blender.
Serve gravy over the top of the ribs or on the side.