Pat the ribs dry with a paper towel to ensure a good sear.

Generously season all sides with salt and pepper.

Heat the olive oil in the Dutch oven over medium-high heat.

Working in batches, sear the ribs until golden brown on all sides (about 3 minutes per side). Remove and set aside.

Lower the heat to medium. Add onions, carrots, and celery to the pot. Sauté until softened (about 5 minutes).

Stir in the garlic and cook until fragrant (1 minute).

Add tomato paste and cook, stirring, for another minute to caramelize it.

Pour in the red wine (or beef broth) to deglaze, scraping up browned bits from the bottom with a wooden spoon.

Let it simmer for 2-3 minutes to reduce slightly.

Return the seared ribs to the pot, nestling them into the vegetable mixture.

Add beef stock until the liquid comes halfway up the ribs.

Toss in thyme, rosemary, and bay leaves.

Preheat your oven to 300°F (150°C).

Cover the Dutch oven and transfer it to the oven.

Braise for 3.5 to 4 hours, checking once or twice to ensure the liquid hasn’t reduced too much (add a splash of stock if needed).

Remove the ribs from the oven. Let them rest in the pot for at least 15 minutes.

Skim excess fat from the top of the sauce using a spoon.

If the sauce is too thin, remove the ribs and simmer the sauce on the stovetop until reduced to your desired consistency.