Preheat oven to 350 degrees F. Season the beef with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until very hot but not smoking; add half the ribs and brown on all sides (about 5 minutes total); you will have to work in 2 batches unless the Dutch oven is very large. When done, transfer the ribs to a plate. Save 3 tbsp of drippings from the pot, and discard the rest.

Add the onions, carrots, and celery to the pot and cook, stirring often, until the onions are browned, about 5 minutes.

Stir in the tomato paste, add the wine and return the short ribs (with any juices that have accumulated on the plate) to the pot. Bring to a simmer and cook over low heat, partially converted, for 15-20 minutes or until the wine is reduced by half.

Add all the herbs and garlic. Stir in the stock. Return to a simmer, cover tightly and transfer to the oven. Cook for 2 hours.

Using tongs, transfer the short ribs to a platter and cover with a loose foil tent. Strain the cooking liquid into wide bowl, and skim the fat from the surface; pour the skimmed sauce into a pitcher.

Serve in shallow bowls with a portion of sauce over each. For a red meal treat, serve with mashed potatoes. 527 calories per serving; GL=1, Glycals=5