Preheat the oven to 325°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven or ovenproof pot over medium-high heat. Add the ribs and brown on all sides, for about 5-7 minutes. Transfer to a plate and set aside.
Add onions and coat with oil, then add garlic and sauté for about 2 minutes. Add carrots, and celery and cook for about 5 minutes, stirring often to allow the onions to brown and carrots and celery to start to become tender. Stir in tomato paste.
Add beef stock/broth, wine, bay leaf, thyme, rosemary and return the beef ribs into the liquid making sure they are completely covered.
Cover with lid and place in the oven for 2 ½ to 3 hours to cook. When the meat is cooked and ready, it should come easily off the bone.
If you prefer to strain the liquid, carefully remove the ribs and transfer to a plate. Then strain the liquid into a bowl. Then transfer back into the pot, with the ribs.
Serve with mashed or roasted potatoes, or squash and garnish with thyme and rosemary.
