5 lbs bone-in beef short ribs, cut crosswise into 2” pieces
3 tbsps vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tbsps. all-purpose flour
1 tbsp tomato paste
1 bottle red wine (Cabernet Sauvignon is good)
A handful of flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
4 bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock
Preheat oven to 350°F. Season short ribs with Tastic spice. Heat oil in a large Dutch oven over medium-high heat.
Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices.
Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with Tastic spice. Serve in shallow bowls over potatoes or rice with sauce spooned over.