1-Getting Started: First, preheat the oven to 350°F (175°C). This step ensures even cooking for the ribs.

2-Prepping the Vegetables and Meat: Heat 1 tablespoon of oil in a large oven-safe pot over medium-high heat. Add the diced onion and chopped carrots, sautéing them while stirring for a few minutes, then set them aside on a plate. Next, season the short ribs with salt and pepper, then coat them evenly with flour.

3-Searing and Building Flavor: Add the remaining 2 tablespoons of oil to the pot and increase the heat to high. Sear the ribs on all sides until browned, about 45 seconds per side, then remove them to a plate. Deglaze the pot with 1 cup of red wine, scraping up the browned bits from the bottom, and bring it to a boil for 2 minutes.

4-Combining and Braising: Add 2 1/2 cups beef broth, 2 tablespoons tomato paste, and more salt and pepper to taste. Stir everything together and adjust the seasoning as needed. Return the ribs, sautéed vegetables, and fresh thyme and rosemary sprigs to the pot, then cover with a lid.

5-Finishing in the Oven: Place the pot in the oven and cook at 350°F for 2 hours. Reduce the temperature to 325°F and cook for another 30 to 45 minutes until the ribs are very tender and almost falling off the bone. Remove the pot from the oven and let it rest, covered, for 20 minutes. Skim off any fat from the surface before serving the ribs over creamy mashed potatoes with a spoonful of the cooking sauce.