4 pounds of beef short ribs

Kosher salt and freshly ground black pepper, to taste

⅓ cup all-purpose flour

3 tablespoons olive oil

1 sweet onion, chopped

2 large carrots, cut into 1-inch pieces

2 celery ribs, chopped

3 tablespoons tomato paste

3 cloves garlic, minced

2 cups dry red wine

1 ½ cups beef stock

2 tablespoons balsamic vinegar

3 sprigs fresh thyme

1 sprig of fresh rosemary

1 bay leaf

Preheat oven to 300 degrees F. Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working one at a time, dredge in flour.

Heat olive oil in a Dutch oven over medium-high heat. Working in batches, add beef and cook until evenly browned, about 10-15 minutes; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.

Reduce heat to medium. Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 5-7 minutes.

Stir in tomato paste and garlic until fragrant, about 1 minute.

Stir in wine, beef stock, and balsamic vinegar, scraping any browned bits from the bottom of the Dutch oven. Stir in thyme, rosemary, and bay leaf; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer. Top with beef, bone-side up.

Place into oven, cover, and bake until beef is fork-tender, about 2 hours and 30 minutes. Set beef aside; keep warm.

Skim any remaining fat from the surface and discard. Bring to a boil; reduce heat and simmer until reduced by half, about 10-15 minutes. Season with salt and pepper, to taste.

Serve beef with juices immediately with mashed potatoes, if desired.