Add onions, carrots, and celery to pot and cook over medium high,
stirring often, until onions are browned, about 5 minutes. Add flour
and tomato paste, stirring constantly, until well combined and deep
red, 2-3 mins. Stir in wine, then add short ribs with any accumulated
juices. Bring to a boil, lower heat to medium and simmer until wine is
reduced by half, about 25 mins. Add all herbs to the pot along with
garlic. Stir in stock. Bring to a boil, cover and transfer to oven.