Preheat your oven to 350°F (175°C) to create a warm environment for slow cooking.

In a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion and chopped carrots; sauté for 5-7 minutes until softened.

Pat the short ribs dry and season with salt and pepper. Coat each rib in flour and shake off the excess.

Raise the heat to high, add 2 tablespoons of olive oil, and sear the ribs for 45 seconds on each side until deep brown.

Deglaze the pot with dry red wine, scraping up browned bits and simmer for 2 minutes.

Stir in the beef broth and tomato paste, blending them into a rich liquid. Adjust seasoning as necessary.

Return the ribs and vegetables to the pot. Add thyme and rosemary, ensuring the ingredients are submerged in the broth.

Cover the Dutch oven and braise in the oven for 2 hours at 350°F, then reduce to 325°F and cook for another 30-45 minutes.

Remove from the oven and let the ribs rest for 20 minutes. Skim excess fat from the braising liquid before serving.