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1
Preheat the oven to 400 degrees F.
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2
Spray a sheet pan with Pam, place the short ribs on it,sprinkle with salt and pepper and roast for 15 minutes. Remove from the oven.
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3
Reduce the oven temperature to 300 degrees F.
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4
Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots and cook over medium-low heat for 20 minutes, stirring occasionally.
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5
Add the garlic and cook for another 2 minutes.
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6
Add the 3 tablespoons of tomato paste. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes.
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7
Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine or put in cheesecloth, add to pot.
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8
Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar.
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9
Bring to a simmer over high heat.
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10
Cover the Dutch oven and bake in oven for 2 hours or until the meat is very tender.
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11
Carefully remove the short ribs from the pot and set aside.
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12
Discard the herbs and skim the excess fat.
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13
Take the veggies out and reduce the beef stock on stove top, about 20 minutes.
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14
Put the ribs back into the pot and heat through.
