1. Sear the Short Ribs

• Pat ribs dry and season with salt and pepper.
• In a heavy Dutch oven or deep pot, heat olive oil over medium-high heat.
• Sear short ribs on all sides until well-browned (about 8–10 minutes total). Remove and set aside.

2. Sauté Aromatics

• In the same pot, reduce heat to medium.
• Add onion, carrot, and celery; sauté for 5–7 minutes until softened.
• Stir in garlic and tomato paste. Cook for 1–2 minutes until fragrant.

3. Deglaze & Simmer

• Pour in red wine and scrape up any browned bits. Simmer for 2–3 minutes.
• Add crushed tomatoes, beef broth, bay leaf, thyme, red pepper flakes (if using), and seared ribs.
• Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2½–3 hours, or until meat is fall-off-the-bone tender.

4. Shred the Meat

• Remove ribs and discard bones and excess fat. Shred the meat and return it to the pot.
• Stir in balsamic vinegar and simmer uncovered for another 10–15 minutes to thicken sauce.
• Taste and adjust seasoning as needed.

5. Serve

• Spoon over cooked pasta or polenta.
• Garnish with fresh herbs and grated Parmesan.