Sprinkle salt and black pepper over all sides of the beef short ribs. Lightly dust the ribs with all-purpose flour. Shake off any extra flour. This step helps form a crust and thickens the sauce later.

Place your heavy Dutch oven over medium heat. Add the diced bacon. Cook for six minutes until crisp. Remove bacon with a slotted spoon. Leave the rendered bacon fat inside the pot for searing.

Heat the bacon fat over medium-high heat. Place ribs in the pot in batches. Do not crowd them. Sear each side for two minutes until dark brown. Transfer brown ribs to a plate.

Turn heat down to medium. Add diced onions, carrots, and celery to the pot. Stir often for five minutes until soft. Stir in minced garlic and tomato paste. Cook for two more minutes until fragrant.

Pour dry red wine into the pot. Use a wooden spoon to scrape up all browned bits from the bottom. Bring liquid to a boil. Simmer for five minutes until wine reduces by half.

Pour in the beef broth. Nestled the seared short ribs and cooked bacon back into the pot. Add rosemary sprigs, thyme sprigs, and bay leaves. Ensure the liquid covers most of the beef.

Cover the pot with its lid. Transfer to an oven preheated to 325 degrees Fahrenheit. Braise for three hours without opening. The meat should be extremely tender and peel off the bone easily.

Remove the pot from the oven carefully. Discard the bay leaves and herb stems. Spoon excess fat off the top surface. Taste the rich gravy and adjust salt if needed. Serve hot.