Season the short ribs generously with salt and pepper and dredge in the flour.
Heat up the oil in a large dutch oven over medium-high heat and sear the short ribs on all four sides, until you have a nice brown crust. Remove from the pan and set aside.
Drain all but about 2 tablespoons of the rendered fat in the pan. Add the onion, garlic, celery and carrots. Cook about 4-5 minutes until slightly softened.
Add the tomato paste and continue stirring occasionally until well incorporated, about 3-4 minutes.
Next, add in the crushed tomato, red wine, and beef broth and bring to a simmer.
Gently add back in your short ribs along with your herbs - parsley, oregano, rosemary, thyme, and bay leaves.
Cover and let simmer for about 1 hour. Then uncover and continue to simmer for another 1-2 hours or until your meat has reached your desired tenderness.
Season to taste with salt and serve. Pairs best with starchy carb such as mashed potatoes, risotto, or polenta.
