1. Preheat the oven to 350°F.
2. Season the ribs all over with salt and the crushed pepper, then dust the ribs with about 2 tablespoons of flour.
3. In a large saucepan set over medium to high heat, pour the wine, allow it to boil until it cooks down by half. Remove from the heat.
4. In a large frying pan, heat the oil over medium-high heat, slip the ribs into the pan and sear for 4 to 5 minutes on each side, until well browned.
5. Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot.
6. Lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly for 5 to 7 minutes.
7. Then stir in the tomato paste and cook for 1 minute to blend.
8. Add the reduced wine, browned ribs, and stock into a pot. Bring to a boil and cover the pot tightly.
9. Place into the oven to braise for about 2 ½ hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.
10. Carefully transfer the meat to a heated serving platter with and keep warm. Boil the pan liquid until it thickens. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.
11. Pour the sauce over the meat and serve with fries.
Long slow cooking in a hearty braising liquid transforms tough short ribs into succulent, tender falling-off-the-bone meat. If you’ve never had beef short ribs before, you’re missing out on one of life’s great pleasures. Beef short ribs are like the most flavorful, delectable, tender, soft pot roast you can possibly imagine—but the meat is on a handy stick for your eating convenience. And really, if you make them right, the stick is only incidental—the meat falls off the bone if you so much as breathe on it. Oh, is it ever a treat.