Step 1: Sear the Short Ribs

Season the short ribs generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until they are deeply browned—about 3–4 minutes per side. This step is crucial for developing rich flavor. Once browned, transfer the ribs to a plate.

Step 2: Sauté the Vegetables

In the same pot, add a touch more oil if needed. Add the chopped onion, carrot, and celery. Sauté for 5–7 minutes, until softened and golden. Stir in the garlic and tomato paste, cooking for 2 more minutes until fragrant and slightly caramelized.

Step 3: Deglaze with Wine

Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 5 minutes, allowing the alcohol to cook off and the flavor to concentrate.

Step 4: Build the Sauce

Add the crushed tomatoes, beef broth, herbs, and a pinch of red pepper flakes if using. Stir everything together and return the short ribs to the pot. The meat should be mostly submerged in the sauce.

Step 5: Simmer Low and Slow

Cover the pot and reduce the heat to low. Let it simmer gently for 2.5 to 3 hours, or until the meat is fall-off-the-bone tender. Alternatively, you can braise it in a 300°F (150°C) oven for the same amount of time.