1-First Step: Preheat and Prep Preheat your oven to 350°F (175°C). Prepare all ingredients by chopping the onion and carrots, then pat the ribs dry for a better sear.

2-Second Step: Sauté and Season Heat 1 tablespoon of oil in a large oven-safe pot over medium-high heat. Sauté the diced onion and chopped carrots until softened, then remove and set aside. Season the short ribs with salt and pepper and coat all sides with flour.

3-Third Step: Sear the Ribs Add the remaining oil to the pot and sear the ribs on all sides over high heat for about 45 seconds per side until browned, then remove to a plate.

4-Fourth Step: Deglaze and Build the Sauce Deglaze the pot by adding the red wine and scraping up any browned bits, then boil for 2 minutes. Add beef broth, tomato paste, salt, and pepper; stir and adjust seasoning if necessary.

5-Fifth Step: Combine and Braise Return the ribs, sautéed vegetables, thyme, and rosemary to the pot. Cover and cook in the oven at 350°F for 2 hours.

6-Final Step: Finish and Serve Reduce the oven temperature to 325°F and cook for an additional 30 to 45 minutes until the ribs are tender. Let the dish rest covered for 20 minutes before serving, skimming any excess fat from the sauce. Serve over mashed potatoes or your preferred side.