Creating these flavorful Red Wine Braised Short Ribs is a simple yet rewarding process. Follow these steps to make your own:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).

2. Prepare the Ribs: Pat the short ribs dry with paper towels. Season generously with salt and pepper on all sides.

3. Sear the Ribs: In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs until browned on all sides, about 3-4 minutes per side. Remove the ribs and set them aside.

4. Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Cook until softened, about 5 minutes. Add the minced garlic and stir for an additional minute.

5. Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to remove any browned bits. Bring to a boil, then reduce to a simmer for about 5 minutes.

6. Add Remaining Ingredients: Stir in the beef broth, tomato paste, thyme, rosemary, bay leaf, and Worcestershire sauce. Mix well.

7. Return Ribs to Pot: Place the short ribs back into the pot, ensuring they are submerged in the liquid.

8. Cover and Braise: Cover the Dutch oven with a lid and transfer to the preheated oven. Braise for about 2 to 3 hours, or until the meat is fork-tender.

9. Finish the Sauce: Once cooked, carefully remove the ribs from the pot. If needed, you can reduce the remaining sauce on the stovetop over medium heat until thickened.

10. Serve: Place the short ribs on a serving platter and spoon the rich red wine sauce over the top.