Preheat and Season:

Preheat your oven to 350°F (175°C).

Pat the short ribs dry with paper towels. Season generously with salt, black pepper, garlic powder, and onion powder.

Brown the Short Ribs:

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

Add the short ribs in batches (don’t overcrowd) and sear each side until deeply browned, about 3-4 minutes per side. Transfer to a plate and set aside.

Sauté the Vegetables:

Lower the heat to medium and add the butter to the Dutch oven.

Stir in the sliced onion and cook until softened, about 5 minutes.

Add the garlic, celery, and carrots, cooking for another 3-4 minutes until fragrant.

Build the Braise:

Push the vegetables to the side and stir in the tomato paste, cooking for 1-2 minutes to deepen the flavor.

Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.

Stir in the beef broth, Worcestershire sauce, and bay leaves. Mix well.

Combine and Bake:

Return the browned short ribs to the Dutch oven, nestling them into the liquid and vegetables.

Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.

Bake for about 3 hours, or until the ribs are fall-off-the-bone tender.

Serve:

Remove the bay leaves and skim any excess fat from the surface of the sauce if desired.

Serve the short ribs with the rich sauce spooned over the top. Pair with creamy mashed potatoes, crusty bread, or roasted vegetables.

Notes:

For a thicker sauce, remove the short ribs after cooking and simmer the sauce on the stovetop until it reduces to your desired consistency.

Leftovers reheat beautifully and can be stored in the refrigerator for up to 3 days or frozen for longer storage.