Preheat your oven to 350°F (175°C).

Pat the short ribs dry with paper towels, then generously season them with salt and pepper on all sides.

Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Working in two batches to avoid overcrowding, sear the short ribs on all sides until they develop a deep, golden-brown crust — about 5–6 minutes per side. Transfer the browned ribs to a plate and set aside.

In the same Dutch oven, add the diced onion and cook for 8–10 minutes until softened and translucent, scraping up the browned bits from the pan.

Add the diced celery and carrots, and cook for another 3–5 minutes until slightly softened.

Stir in the smashed garlic cloves and tomato paste, cooking for another 1–2 minutes to deepen the flavor.

Slowly pour in the red wine, stirring well to release any caramelized bits stuck to the bottom of the pot. Bring the mixture to a boil, then reduce heat to medium and let the wine simmer for about 15–20 minutes until reduced by half.

Pour in the beef broth and stir to combine. Return the browned short ribs to the pot along with any juices that collected on the plate. Add the bay leaves, thyme, and oregano.

Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 2½–3 hours, or until the short ribs are fork-tender and falling off the bone.

When the meat is tender, transfer the short ribs to a plate and cover with foil to keep warm.

Strain the sauce through a fine-mesh strainer, discarding the vegetables and herbs. Pour the strained liquid back into the Dutch oven and simmer over medium heat until slightly thickened, about 10–15 minutes.

Taste and adjust seasoning with salt and pepper as needed.

Serve the short ribs generously spooned with the rich red wine gravy, alongside creamy mashed potatoes, polenta, or a loaf of crusty bread to soak up every drop.