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For ribs: Preheat oven to 350°F. Season short ribs with salt and pepper, then coat lightly with flour. Heat oil in a deep skillet pan over medium-high heat. Sear ribs until browned on all sides; remove. Remove half the oil. Add carrots, celery, and onion. Cook until softened (softening is optional if you don’t want to discard veggies). Stir in seasonings, tomato paste, ½ bulb garlic, rosemary, thyme, and bay leaf. Cook 3–4 min. Pour in red wine, scraping up any browned bits. Simmer until reduced
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