Preheat the oven – Preheat the oven to 180°C (350°F) (160°C/325°F fan-forced). (See note 3 if you'd like to use a slow-cooker.)

Season the beef – Sprinkle the beef short ribs with salt and pepper on all sides.

Sear the beef – Heat the olive oil in a large, deep, heavy-based ovenproof pan over medium–high heat. Cook the beef in batches for 2–3 minutes on each side, until golden and browned. Set aside on a plate.

Add the vegetables – Reduce the heat to medium. To the same pan, add the onion, carrot, celery and garlic. Cook, stirring, for 3–4 minutes until softened.

Add the remaining ingredients – Add the tomato paste and cook, stirring, for 1–2 minutes. Stir the flour into the pan and, once dissolved, add the red wine and cook, stirring, for 3–4 minutes. Add the beef stock, thyme, oregano and bay leaves. Stir to combine, then return the beef to the pan. Try to submerge as much of the meat as you can into the liquid. Bring back up to a simmer.

Bake – Cover (with a lid or double layer of foil) and braise in the oven for 3 hours, or until the beef can easily be pulled apart with two forks. Check at the halfway point and turn the beef over if it’s starting to look dry on one side.

Serve – Serve with mashed potatoes and broccolini. Spoon the pan juices over the top right before serving. Sprinkle with extra thyme leaves and black pepper, if desired.