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Pat short ribs dry and season generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear ribs on all sides until deeply browned. Remove ribs and set aside.
Pour off excess fat, leaving about 1–2 tbsp in the pot.
Add onion, carrots, and celery. Cook 5–6 minutes, stirring occasionally, until softened.
Add garlic and tomato paste. Stir and cook 1–2 minutes, until caramelized.
Deglaze with Wine
Pour in red wine, scraping up brown bits from the bottom.
Bring to a simmer and cook for about 10–12 minutes, until reduced by half.
Stir in beef broth, balsamic vinegar, soy sauce, bay leaf, thyme, and Dijon mustard.
Bring to a gentle simmer, cover, and transfer to a 325°F oven.
Braise for 2½–3 hours, until the meat is very tender.
Remove ribs from the pot and set aside.
Strain the liquid through a fine-mesh sieve and discard the solids.
Return strained sauce to the pot and simmer over medium heat for 10–15 minutes, until slightly thickened.
Whisk in butter until glossy.
Serve short ribs over creamy mashed potatoes or polenta.
Spoon sauce over top and finish with chopped parsley.