Pat dry the short ribs and drizzle with a little bit of oil.

Generously season the short ribs on all sides with kosher salt and black pepper.

Add oil to the pot and sear the short ribs on each side for a couple minutes to brown, then remove from the pot.

Toss in the onions and cook for a couple minutes while scraping up the fond from the bottom of the pot.

Toss in the carrots and celery and cook for a few more minutes until softened.

Add the minced garlic and cook for about a minute until fragrant.

Toss in the tomato paste and mix thoroughly.

Add the Worcestershire sauce, beef stock, and red wine, and give everything a good mix.

Bring to a simmer, then toss in the rosemary, thyme, and bay leaves.

Add the short ribs back into the pot and make sure to submerge them in the liquid.

Cover the pot and place it in the oven at 325°F for about two to three hours until the short ribs are tender.