Rinse and pat dry the bone-in short ribs and generously season with salt and pepper. Then brown them in two batches for 5-6 minutes on each side.
Step 2.
Add diced onions and cook for until translucent and softened. Then add celery and carrots, and cook for 3-5 minutes more. Add garlic and tomato paste and cook for a few more minutes.
Step 3.
Stir in the wine and simmer until it reduces in half. Add beef broth. Transfer the meat back to the pot, add bay leaves, thyme and oregano. Cover with the lid and transfer to the oven.