Preheat oven to 350 degrees
Season ribs liberally with salt and pepper
In a large dutch oven or heavy bottom pot. Heat oil over medium high heat. Sear ribs on all sides and transfer to a plate.
Add onions and carrots to cook, occasionally stirring until browned about 10 minutes. Add garlic and cook another minute and then add tomato paste and cook another 5 minutes.
Add red wine to deglaze the pot, then add the beef broth and bring to a low boil. Turn the heat to low and add back in the short ribs. Add your sprigs of Rosemary and Thyme into the pot. Cover with lid and bake for 2 hours then lower the heat to 325 degrees and bake another hour.
Remove pot from oven and let cool 10 minutes before serving.