First, take your ribs out of the fridge. Pat them dry with a paper towel. Sprinkle a lot of salt and pepper on all sides. This helps create a tasty crust later.

Heat oil in your Dutch oven over medium-high heat. Place the ribs in the hot oil. Brown them on every side until they look dark and crispy. Remove them and set aside.

Lower the heat slightly. Throw in your onions, carrots, and celery. Stir them often until they become soft and golden. This builds the base of your flavor.

Add the smashed garlic cloves and tomato paste. Stir for about two minutes. You want the paste to turn a darker red. It adds a deep, smoky sweetness to the sauce.

Pour in the red wine slowly. Use a wooden spoon to scrape the brown bits off the bottom. Those bits are like gold for flavor. Let the wine simmer for a few minutes.

Pour in the beef stock and the honey. Stir well. Put the browned ribs back into the pot. Add the rosemary and thyme sprigs. Make sure the ribs are mostly covered.

Cover the pot with a tight lid. Put it in a 325°F oven. Let it cook for about three hours. The meat is ready when it is very tender.

Take the ribs out carefully. Strain the liquid to remove the solids. Boil the liquid on the stove until it gets thick. Pour this rich sauce over your ribs before serving.