Step 1: Preheat your oven to 350°F (175°C).

Step 2: Heat the olive oil in a heavy-duty Dutch oven over medium-high heat. Season the short ribs generously with salt and pepper.

Step 3: Brown the short ribs on all sides in the hot oil. Use tongs to turn them until they are evenly browned. This process should take about 4-5 minutes per side. Once done, transfer the ribs to a plate and set aside.

Step 4: In the same Dutch oven, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables have softened and begun to brown.

Step 5: Add the minced garlic and tomato paste, stirring for 1-2 minutes until the tomato paste darkens slightly.

Step 6: Pour in the red wine (if using) and beef broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in the Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaf.

Step 7: Return the short ribs to the Dutch oven, ensuring they are partially submerged in the liquid. Bring the mixture to a simmer.

Step 8: Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise the short ribs for 2.5-3 hours, or until the meat is fork-tender and falling off the bone.

Step 9: Once cooked, remove the short ribs from the Dutch oven and set aside. Remove the thyme, rosemary, and bay leaf from the sauce. If desired, you can skim off any excess fat from the sauce.

Step 10: Serve the short ribs with the sauce poured over the top.