Heat oven to 375 degrees

Season short ribs liberally with kosher salt and black pepper on all sides

To a dutch oven on medium-high heat, add olive oil and sear short ribs on all sides until a light golden brown crust is formed

Remove short ribs from Dutch oven and set aside

Turn the heat to medium and add onions, garlic, and carrots and saute until fragrant, about 2 minutes

Deglaze the pan with red wine and scrape the brown bits off the bottom of the pan

Add short ribs back to the pan and nestle them gently in the red wine mixture

Pour broth and ensure that it barely covers the ribs

Add a pinch more salt and pepper and nestle the fresh herbs on top of the broth, cover the ribs and bake in the oven for 3 hours checking after 2 1/2 hours for tenderness

Short ribs are done when the bone easily releases from the meat and the meat falls apart when pierced with a fork