Generously sprinkle salt and pepper over all sides of the short ribs. Do not be shy with the seasoning. This helps create a flavorful crust when searing. Let the meat sit for five minutes.

Heat oil in your Dutch oven over medium-high heat. Brown the ribs in batches. Do not crowd the pan. Sear until every side is dark and crispy. Remove them and set aside.

Lower the heat slightly. Add the onions, carrots, and celery to the same pot. Cook them until they become soft and brown. This builds the flavor base for your delicious sauce.

Stir in the smashed garlic cloves and the tomato paste. Cook for about two minutes. The paste should turn a deep brick-red color. This adds a rich umami depth to the dish.

Pour in the red wine slowly. Use a wooden spoon to scrape the brown bits off the bottom. These bits are pure flavor. Let the wine simmer until it reduces by half.

Place the browned ribs back into the pot. Arrange them so they fit snugly. Pour in the beef stock until the ribs are halfway submerged. Add the fresh herbs on top.

Cover the pot with a tight lid. Place it in a preheated oven at 325°F. Let it cook for about three hours. The meat should be very tender when poked with a fork.

Remove the ribs and herbs from the pot carefully. Strain the liquid into a smaller saucepan. Boil the sauce until it thickens slightly. Pour this rich gravy back over the ribs.