Step 1

Preheat oven to 350 F.

Step 2

Season both sides of short ribs with garlic salt and black pepper, to taste.

Step 3

Place flour on a shallow plate.

Step 4

Heat half of the olive oil in a 6 quart Dutch oven over medium high heat until shimmering. Add chopped carrots and onion and saute for 4-5 minutes. Remove vegetables to a plate and set aside, leaving as much oil in the pan as you can.

Step 5

Add remaining olive oil to the pan.

Step 6

Dredge each of the seasoned short ribs in flour, being sure to get flour on all sides. Place dredged short ribs in pan and brown on all sides. Remove browned meat to a plate.

Step 7

To the browned bits in the pan, add red wine, tomato paste, beef broth, reserved vegetables, and short ribs.

Step 8

At this point you can sprinkle in additional garlic salt and pepper if you like.

Step 9

Add rosemary and bay leaves. Bring to a gentle boil then turn off heat.

Step 10

Place lid on Dutch oven and place in preheated oven. Bake for 2 hours and 30 minutes.

Step 11

Remove bay leaves and rosemary leaves before serving.