Start by generously seasoning the short ribs on all sides with salt and black pepper. Don’t hold back! This adds the first layer of flavor.

Heat vegetable oil in your trusty Dutch oven over medium-high heat. Place the seasoned ribs into the hot pot and sear them for about 5 minutes on each side. You’re looking for a golden-brown crust that’ll lock in all the juices. Once done, set the ribs aside.

Keeping all those browned bits in the pot (hello, extra flavor!), sauté your onions and carrots until tender and fragrant. Add garlic and tomato paste, cooking for just a minute to enhance the depth of your sauce.

Now comes the star ingredient, red wine! Pour it in, scraping up those flavorful bits stuck to the bottom. Stir in beef broth, cranberries, and brown sugar, and then toss in fresh rosemary and thyme for aromatic magic.

Return the short ribs to the pot, nestling them into the delectable sauce. Cover everything and pop it into a preheated oven at 325°F. Braise for 2.5 to 3 hours, checking periodically to see if the meat is irresistibly fork-tender.

When ready, plate the short ribs over creamy mashed potatoes, polenta, or even risotto. Spoon a generous amount of sauce over the top and garnish with fresh herbs for that professional finish.