Pre-heat oven to 325℉.
Sprinkle beef short ribs generously on all sides with salt and black pepper.
Heat dutch oven (at least 5 qt) with cooking oil under medium high heat, then add beef short ribs to it, and sear on all sides until browned. Do not overcrowd Dutch oven and sear in two batches if necessary. Once short ribs are browned on all sides, remove promptly. Do not cook fully short ribs at this point - we are just searing the outsides.
Add chopped carrots and onions to Dutch oven, sear until tender. Stir continuously.
Bring beef short ribs back into Dutch Oven. Add red wine, tomato paste, and smashed garlic. Bring to a boil.
Add fresh thyme and bay leaves onto the top. Cover Dutch Oven and bring to oven and let it cook in the oven for 2 1/2-3 hours, or until meat is very tender.
When done, remove herbs and garlic pieces. Optional: add salt to taste.
Serve short ribs with mashed potatoes, and drizzle with gravy. Enjoy!