Preheat your oven to 350°F (175°C).

Rinse the bone-in short ribs under cold water, then pat them dry with paper towels. Season generously with salt and pepper.

In your Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the ribs for about 5-6 minutes on each side, then transfer to a plate.

In the same pot, add a diced large onion and sauté for 8-10 minutes until translucent. Mix in 2 diced celery stalks and 2 diced carrots, cooking for an additional 3-5 minutes.

Stir in 3 smashed garlic cloves and 2 tablespoons of tomato paste and sauté together.

Pour in 2 cups of Cabernet Sauvignon and bring to a boil. Reduce heat and let simmer for about 15-20 minutes.

Mix in 3 cups of beef broth, and return the browned ribs to the pot along with 2 bay leaves, fresh thyme, and oregano.

Cover and transfer the pot to the oven. Allow to cook for 2½ to 3 hours, checking for tenderness after 2 hours.

Once the cooking time is complete, remove the pot from the oven, transfer the ribs to a plate, and cover with foil.

Serve the ribs atop creamy mashed potatoes, drizzling the sauce generously over the top.