Start by patting the short ribs dry with paper towels and seasoning them generously with salt and pepper. Lightly dust the ribs with flour. Searing them in a hot pan until golden brown locks in the juices and adds incredible depth to the flavor. Don’t skip this step! 😋

Once the short ribs are seared, set them aside and sauté the onion, garlic, carrots, and celery in butter until soft and fragrant. This forms the flavor base for the dish. Don’t rush this step – the more aromatic your veggies are, the tastier the sauce will be! 🥕🧄

Deglaze the pot by pouring in the red wine, scraping up all those flavorful bits on the bottom. Stir in the tomato paste, which gives the sauce extra richness. Simmer until the wine reduces by half, intensifying its flavor. 🍷

Return the short ribs to the pot, nestling them into the sauce. Pour in the beef broth and add fresh thyme and rosemary. Cover the pot and place it in a preheated oven, allowing the meat to braise for about 2.5 to 3 hours. The ribs are ready when the meat is fork-tender and falling off the bone. 🕒

Once cooked, skim any extra fat off the top of the sauce. Serve the ribs over a bed of creamy mashed potatoes, polenta, or buttered egg noodles. Be sure to drizzle plenty of that rich sauce over the top before digging in! 🍽️