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Heat oven to 325 degrees.
Heat oil in a large saute pan over medium-high heat.
Pat ribs dry with a paper towel. Season short ribs with salt and pepper and toss them in flour until they’re coasted evenly. Sear short ribs for 1-2 minutes on each side until a dark golden-brown crust forms. Remove from pan and set aside.
Without wiping out the pan, add onion, carrot, celery, and a large pinch of salt and pepper to the pan. Cook, stirring occasionally, for 6 minutes.
Reduce heat to medium and add smashed garlic, Italian seasoning, tomato paste, brown sugar, and Worcestershire sauce along with a couple pinches of salt and pepper. Cook for 2 minutes, stirring frequently.
Add seared beef ribs, beef stock, bay leaves, and another couple large pinches of salt and pepper.
Cover and place in the oven to cook for about 3 hours or until the ribs are fall apart tender and shred easily.
This is a great time to make those mashed potatoes or mac and cheese.
Serve shredded beef atop my super easy garlic mashed potatoes and garnish with fresh parsley. Enjoy!
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