1-Season the 8 whole bone-in beef short ribs with salt and pepper, then coat them with 1/4 cup all-purpose flour on all sides for a nice sear.

2-Add the remaining 2 tablespoons of oil to the pot and turn the heat to high. Brown the ribs on all sides for about 45 seconds each, then remove them to a plate.

3-Deglaze the pot with 1 cup red wine, scraping up those tasty browned bits, and let it boil for 2 minutes to build depth in the sauce.

4-Stir in 2 1/2 cups beef broth, more salt and pepper if needed, and 2 tablespoons tomato paste. Taste and adjust the seasoning to your liking.

5-Return the ribs, vegetables, 2 sprigs fresh thyme, and 2 sprigs fresh rosemary to the pot. Cover it up and bake in the oven at 350°F for 2 hours.

6-Lower the temperature to 325°F and keep cooking for another 30 to 45 minutes until the ribs are tender and almost falling off the bone.

7-Take the pot out, let it rest covered for 20 minutes, skim off any excess fat, and serve the ribs over mashed potatoes with the sauce from the pot.