Preheat your oven to 300°F (150°C).

Pat the beef short ribs dry and season generously with salt and pepper.

Heat olive oil in a large pot over medium-high heat and brown the ribs for 7-10 minutes.

Sauté chopped onions, diced carrots, and diced celery for 8-10 minutes, then add minced garlic and cook for 1 more minute.

Stir in the tomato paste and add Rioja wine, simmering for 5 minutes.

Return the ribs to the pot, add beef broth, bay leaves, rosemary, and thyme, then bring to a boil.

Cover the pot and transfer it to the oven; cook for 2½ to 3 hours until the ribs are tender.

Remove ribs and strain the sauce, simmering to reduce if needed, before drizzling over the ribs to serve.