1- Start by preheating your oven to 350°F, which sets the stage for that perfect braised short ribs outcome.

2- First, in a large oven-safe pot, heat 1 tablespoon of oil over medium-high heat and sauté the onion and carrots until they’re softened, then set them aside on a plate. This step builds a flavorful base for your dish. Next, season the 8 bone-in beef short ribs with salt and pepper, coat them in 1/4 cup flour, and sear them in the pot with the remaining 2 tablespoons of oil over high heat until browned on all sides.

3- Once the ribs are seared, remove them from the pot and deglaze it with 1 cup red wine, scraping up those tasty browned bits and letting it boil for about 2 minutes. Then, add 2 1/2 cups beef broth, more salt and pepper if needed, and 2 tablespoons tomato paste, stirring to combine and adjust the seasoning to your taste.

4- Now, return the ribs, vegetables, 2 sprigs fresh thyme, and 2 sprigs fresh rosemary to the pot. Cover it up and pop it in the oven to bake for 2 hours. After that, lower the temperature to 325°F and cook for another 30 to 45 minutes until the ribs are perfectly tender.

5- Let the dish rest with the lid on for 20 minutes before serving this helps the flavors meld. Finally, skim any fat from the top and serve the ribs over mashed potatoes, using the sauce as a rich gravy.