Set your oven to 325 degrees Fahrenheit. While it heats up, pat your beef short ribs dry with paper towels. Dry meat sears much better than wet meat. Sprinkle them generously with salt and pepper.

Heat olive oil in your Dutch oven over medium-high heat. Place the ribs in the pot in a single layer. Brown them on all sides for about 10 minutes. Remove the ribs and set them aside.

In the same pot, add the onions, carrots, and celery. Cook them over medium heat until they soften and turn lightly brown. This usually takes about 8 to 10 minutes. Stir them occasionally so they don't burn.

Add the minced garlic and tomato paste to the vegetables. Stir constantly for about one minute. You will smell the garlic becoming fragrant. The tomato paste will darken slightly, which adds a deep richness.

Pour in the bottle of red wine. Use a wooden spoon to scrape the brown bits off the bottom. Those bits are called "fond" and hold all the flavor. Bring the wine to a boil.

Let the wine cook down until it reduces by half. This concentrates the flavor of the Ina Garten Red Wine-Braised Short Ribs Recipe. Once reduced, pour in the beef stock and add the herbs.

Place the browned ribs back into the liquid. Make sure the liquid comes about halfway up the sides of the meat. If needed, add a bit more stock or water. Cover the pot with a tight lid.

Put the Dutch oven in the center of the preheated oven. Let it cook for at least 2.5 hours. The meat is ready when it is completely tender. Check it with a fork to be sure.

Remove the meat and vegetables from the pot carefully. Bring the remaining liquid to a boil on the stove. Let it bubble until it turns into a thick, glossy sauce. Pour this over the ribs.