1. Preheat oven to 250 degrees. Pat short ribs dry with paper towels and season with salt and pepper.
2. Heat oil in a Dutch oven over medium-high heat until shimmering. Add short ribs and cook until well browned all over, 3 to 4 minutes per side; transfer to a plate.
3. Reduce heat to medium. Add carrot, onion, and celery to pot and cook, stirring occasionally, until softened and beginning to brown, 5 to 8 minutes. Add tomato paste and cook, stirring constantly, for 1 minute. Add wine and garlic, scraping up any browned bits. Stir in stock and herbs, return short ribs to pot, and bring to a boil.
4. Cover pot, transfer to oven, and cook until short ribs are fork-tender, about 3 hours. Transfer short ribs to four shallow bowls. Strain cooking liquid into a bowl or large measuring cup, skim fat from surface, and season with salt and pepper to taste. Spoon some of the sauce over short ribs, sprinkle with more parsley, and serve.
Source: Hannaford fresh Magazine, January - February 2018