Pat the short ribs dry with paper towels. Trim any excessive silver skin but leave fat and bone for flavor. Season all sides generously with kosher salt and black pepper. Lightly dust each piece with the 1 tablespoon of flour, shaking off any excess.

Preheat the oven to 325°F (160°C).

Sear the ribs

Heat a large heavy Dutch oven or ovenproof braising pot over medium-high heat. Add 2 tablespoons vegetable oil and heat until shimmering. Working in batches if necessary, add short ribs, sear without moving for 3–4 minutes until a deep brown crust forms, then turn and brown all sides (total about 8–10 minutes per batch). Transfer seared ribs to a plate and set aside.

Aromatic Mirepoix & Flavorings

Sauté aromatics

Reduce heat to medium. Add 1 tablespoon butter to the hot pot. Add diced onion, carrot, and celery. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Tomato paste and herbs

Push vegetables to the side, add 2 tablespoons tomato paste to the cleared space and cook for 1–2 minutes, stirring, to caramelize and deepen flavor. Stir the tomato paste through the vegetables. Add fresh thyme sprigs, bay leaves and chopped rosemary (if using).

Liquids & Deglaze

Deglaze with wine

Pour 1 cup dry red wine into the pot and use a wooden spoon to scrape up browned bits from the bottom (deglazing). Simmer the wine until reduced by about half, 3–5 minutes, to concentrate flavor and burn off alcohol.

Add broth and braise

Return the seared short ribs to the pot, nestling them into the vegetables and liquid. Add 3 cups beef broth and 1 tablespoon Worcestershire sauce. The liquid should come about two-thirds of the way up the meat (do not fully cover). Add the optional 1 teaspoon brown sugar if the sauce tastes too acidic. Bring to a gentle simmer on the stovetop.

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise low and slow for 2.5–3 hours, or until the short ribs are very tender and the meat pulls away from the bone with little resistance.

Finish & Garnish

Reduce and thicken sauce

Carefully remove the pot from the oven. Transfer short ribs to a warm plate and tent with foil. Skim and discard any excess fat from the surface of the braising liquid. Place the pot on the stovetop over medium-high heat and simmer the sauce until slightly reduced, 8–12 minutes. If you prefer a thicker sauce, whisk together 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce; cook 1–2 minutes until thickened.

Adjust seasoning

Taste the sauce and adjust seasoning with salt and pepper as needed. Remove and discard thyme sprigs and bay leaves.

Serve

Return short ribs to the sauce to heat through for 2–3 minutes. Spoon sauce over the meat and garnish with chopped fresh parsley. Serve with mashed potatoes, creamy polenta, or buttered noodles.