Preheat the oven to 350°F (175°C).

Prepare the beef by patting it dry with paper towels, then season generously with salt and pepper.

Heat olive oil in a Dutch oven over medium-high heat. Brown the short ribs in batches for about 5-6 minutes on each side.

Remove the browned ribs and set aside. In the same Dutch oven, add diced onion and cook until translucent, around 8-10 minutes.

Add celery and carrots to the pot, cooking for an additional 3-5 minutes.

Stir in smashed garlic and tomato paste, cooking until the paste darkens slightly, about 2-3 minutes.

Pour in red wine, bringing it to a boil, then reduce heat and let it simmer until reduced by half, about 15-20 minutes.

Add beef broth back to the pot, returning the meat along with bay leaves and herbs.

Cover the Dutch oven and transfer it to the preheated oven. Braise for 2½ to 3 hours, or until the beef is tender.

For the sauce, strain the cooking liquid and simmer to thicken as desired.