Pre-heat your oven to 325F. If the short ribs are not already cut up and are instead in one long 'rib section', cut the short rib into individual sections by cutting through the meat in between each bone.

Place a cast iron skillet or thick bottomed frying pan on the stove with a splash of oil, and heat it till it's smoking hot. Immediately place the cut up rib sections into the hot oil and sear until golden brown on all sides.

While the short ribs are searing, peel and chop the vegetables.

Once the beef short ribs are fully seared, remove them from the pan and place them in a roasting pan. Add the chopped vegetables to the pan, Sear the vegetables until they too start to brown along the edges.

Add in the garlic cloves and cook for 2 to 3 minutes. De-glaze the pan with the 2 cups red wine, using a wooden spoon to remove any sticky brown bits from the bottom of the pan. Add the beef stock, tomato paste, and the remaining herbs. Bring to a boil, then simmer for 5 to 6 minutes.

Pour this liquid/vegetable mix over top of the seared short ribs. Cove the roasting pan with a tight fitting lid, or cover it with tinfoil, making sure to crimp the edges really well to prevent steam from escaping.

Place the roasting pan in the oven and braise for 2.5 hours. Check the red wine braised short ribs once done to make sure the meat will easily fall of the bone.

Remove the braised ribs from the liquid, and set aside. Strain the liquid from the pan, and thicken it on the stove top with a cornstarch or flour slurry. Learn out how to thicken sauces here.

Season the red wine sauce with salt, pepper, and a splash of red wine if needed. Return the red wine braised short ribs to the sauce, bring to a simmer and serve.