To start, let’s preheat the oven to 350°F.
Rinse and pat dry the bone-in short ribs and generously season with salt and pepper.
Heat 2 tbsp olive oil in 6 Qt Dutch oven over medium-high heat. Brown the ribs in two batches for 5-6 minutes on each side, then transfer to a plate and set aside.
Add 1 diced onion and cook for 8-10 minutes or until translucent and softened. Then add 2 stalks diced celery and 2 diced carrots, and cook for 3-5 minutes more.
Add 3 cloves smashed garlic and 2 tbsp tomato paste and cook for a few more minutes.
Stir in 2 cups wine, bring to boil, lower the heat to medium and simmer until it reduces in half, about 15-20 minutes.
Add 3 cups beef broth and stir.
Transfer the meat back to the pot, add bay leaves, thyme and oregano.
Cover with the lid and transfer to the oven.
Cook for 2 ½-3 hours or until the ribs are tender.
Transfer the meat to the plate and cover with foil.
Strain the sauce and set discard the vegetables.
Pour the liquid back to the pot and simmer until it thickens.