About 30 minutes – 1 hour before cooking, pull the beef short ribs from the refrigerator & allow them to come up to room temperature. Pat the short ribs dry with a paper towel, then season with kosher salt & black pepper. Dredge in flour and set aside.

Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add the dredged short ribs and cook for 2-3 minutes per side until deeply browned. Transfer to a plate and set aside.

Add the mirepoix (carrots, celery, onion) to the same pot with an extra drizzle of olive oil. Season with kosher salt and cook, stirring occasionally, for 15-20 minutes until deeply browned and fragrant.

Add garlic and tomato paste to the pot, stirring to coat the mirepoix. Cook for 3-4 minutes until deeply browned. Sprinkle reserved flour over the veggies, cook for 1-2 minutes longer. Pour in red wine, stirring constantly to scrape up browned bits from the pot.

Add beef stock, bay leaves, rosemary, thyme, parmesan rind (if using), and browned beef short ribs. Bring to a boil, then reduce heat to low or medium-low to maintain a gentle simmer.

Cover the pot and braise for 3 – 3 ½ hours until the short ribs are tender and falling off the bone. Remove the lid and increase heat to medium-high if desired to thicken the braising liquid. Taste and season with additional salt and pepper as needed.

Serve short ribs over mashed potatoes, with the braising liquid over top, and garnish with fresh herbs, as desired.