Pat the short ribs dry with paper towels. Trim excessive surface fat if present. Season all sides generously with kosher salt and freshly ground black pepper; let sit at room temperature for 20 minutes while you prepare aromatics.

Optional light dredge

If using, lightly dust the ribs with 1 tablespoon flour, shaking off excess — this helps form a deeper brown crust and slightly thickens the braising liquid.

Browning & Mirepoix

Sear the ribs

Heat a large heavy-bottomed Dutch oven or braising pan over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add short ribs in a single layer (work in batches if needed). Sear without moving 3–4 minutes per side until deeply browned; use tongs to brown bones and edges. Transfer browned ribs to a plate.

Cook the mirepoix

Reduce heat to medium. Add diced onion, carrots, and celery to the hot pan. Cook, stirring occasionally, 6–8 minutes until vegetables soften and begin to brown. Add minced garlic and cook 30–45 seconds until fragrant. Push vegetables to the side.

Deglaze

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize. Pour in 2 cups dry red wine, scraping up browned bits from the bottom with a wooden spoon. Boil the wine 2–3 minutes to reduce slightly and cook off alcohol.

Liquids & Braising

Assemble braise

Return the short ribs and any accumulated juices to the pot, nestling them into the vegetable-wine mixture. Add 3 cups beef stock, 1 tablespoon Worcestershire sauce, and 1 tablespoon soy sauce. The liquid should come about halfway up the ribs; add a little extra stock or water if needed.

Add herbs and seasoning

Tuck in 2 bay leaves, 4 sprigs thyme, 1 rosemary sprig, and 1 teaspoon whole black peppercorns. Bring the liquid to a gentle simmer on the stovetop.

Braise

Cover the Dutch oven with a tight-fitting lid and transfer to a preheated 325°F (160°C) oven. Braise until the meat is very tender and pulling away from the bone, about 2 1/2 to 3 hours depending on size. Check once at 90 minutes to ensure liquid level, adding a splash of stock if nearly dry.

Finishing & Serving

Reduce and finish sauce

Carefully remove short ribs to a warm platter and tent with foil. Skim or spoon off excess fat from the surface of the braising liquid. Place the pot on the stovetop over medium-high heat and reduce the liquid until slightly thickened, about 6–8 minutes. Stir in 2 tablespoons butter and adjust seasoning with salt and pepper to taste.

Plate and garnish

Spoon reduced sauce and braised vegetables over and around the short ribs. Sprinkle with 2 tablespoons chopped fresh parsley and a little lemon zest if using. Serve hot with mashed potatoes, polenta, or buttered noodles to soak up the sauce.

Make-ahead note

Short ribs keep and often taste better the next day. Cool, refrigerate overnight, then remove solidified fat and gently reheat in the sauce over low heat until warmed through.