Preheat the Oven to 350°F.

Prep the Short Ribs

• Rinse and pat the ribs dry. Generously season all sides with salt and pepper. This builds the foundation of flavor.

Sear the Meat

• Heat olive oil in a 6-quart Dutch oven over medium-high heat.
• Brown the short ribs in two batches, about 5–6 minutes per side, until a deep golden crust forms. Don’t rush this step — it creates essential flavor.
• Transfer the browned ribs to a plate and set aside.

Build the Flavor Base

• In the same pot (don’t wipe it out — those browned bits are flavor!), add the diced onion. Cook for about 8 minutes until softened and translucent.
• Add diced celery and carrots. Cook another 3–5 minutes.
• Stir in the smashed garlic and tomato paste. Cook for a few minutes more until fragrant and slightly caramelized.
• Pour in 2 cups of Cabernet Sauvignon. Bring to a boil, then reduce to medium and simmer for 15–20 minutes, until the wine reduces by about half.
• Add Broth and Herbs
• Stir in:
• * 3 cups beef broth
• * 2 bay leaves
• * 1 teaspoon thyme
• * ½ teaspoon Italian seasoning
• Return the short ribs to the Dutch oven. The liquid should mostly cover the meat.

Slow Braise

• Cover the Dutch oven with the lid and transfer it to the preheated oven.
• Cook for 2½ to 3 hours, or until the ribs are fork-tender and nearly falling off the bone.
• You can begin checking at 2 hours. Simply pierce with a fork — if it slides in easily and the meat starts separating, they’re ready.