Begin by seasoning your beef short ribs generously with salt and freshly ground black pepper. Dust each rib lightly with all-purpose flour to create a thin coating.

In a large Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides for about 3-4 minutes each until browned, then remove them from the pot.

Using the same pot, add diced yellow onion and chopped carrots. Sauté the vegetables for 5-7 minutes until tender and the onion is translucent.

Pour in 1 to 1.5 cups of dry red wine, scraping the bottom of the pot. Increase the heat and boil for 2-3 minutes to reduce slightly.

Return the seared short ribs to the pot, adding in the low-sodium beef broth, tomato paste, fresh thyme, and fresh rosemary. Stir to combine thoroughly.

Cover the Dutch oven and transfer it to a preheated oven set at 300°F (150°C). Cook for 2.5 to 3 hours until the meat is fork-tender.

Remove the short ribs from the oven and let them rest for 5-10 minutes before serving.