Step 1: Season short ribs generously with salt and pepper.
Step 2: Heat olive oil in a large Dutch oven over medium-high heat. Brown ribs on all sides, about 3-4 minutes per side. Remove and set aside.
Step 3: Add onion and carrots to the pot. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
Step 4: Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up browned bits from the bottom.
Step 5: Return ribs to the pot. Add beef broth, rosemary, thyme, and bay leaves. Bring to a simmer.
Step 6: Cover and transfer to a preheated 300°F oven. Braise for 3 hours until meat is fall-off-the-bone tender.
Step 7: Remove ribs from pot. Skim excess fat from sauce and simmer uncovered for 10 minutes to thicken slightly.
Step 8: Serve ribs with sauce spooned over top.