Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.
Add onions, carrots, celery and garlic to pot and cook over medium-high heat, stirring often, until onions are soft, about 5 minutes. Add tomato paste; cook, stirring constantly, until well combined and deep red, 2–3 minutes. Pour in wine, deglazing any brown bits at the bottom of the pan and cook for 3-4 minutes. Next, add the short ribs with any accumulated juices, herbs and stock to the dutch oven. Bring to a boil; lower heat to medium and simmer with the lid on slightly ajar, for about 3 hours or until short ribs are tender.
Transfer short ribs to a shallow bowl with about a cup of cooking liquid and cover with foil to keep warm. Strain cooking liquid into a small saucepan. Discard the cooked vegetables. Spoon any fat from the surface of the sauce and discard. Cook sauce on medium high heat to begin to reduce. In a small separate bowl, mix flour and butter together until a smooth paste is formed. Add to sauce and whisk until smooth. Allow the sauce to reduce by about half and thicken. Season to taste and serve spooned over the tender short ribs.

Red Wine Braised Short Ribs

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