Preheat the oven to 350 degrees F (180 degrees C).
Chop the Onion (1), dice the Carrot (2) and roughly chop the Garlic (5 clove).
Season the Beef Short Ribs (3 pound) with Salt and Pepper (to taste).
Heat Grapeseed Oil (2 tablespoon) in a Dutch oven or a half hotel pan over medium-high heat.
When the pan is hot and the oil is shimmering, place the ribs bone-side down in the pan. Allow them to sear without moving them for about 5 minutes, or until they're caramelized and brown.
Turn the ribs over and sear for another 5 minutes, or until this side is caramelized and brown. Continue flipping and searing until each side is nice and browned. Transfer the short ribs to a dish.
Immediately deglaze the pan with Red Wine (1/4 cup). Use a spatula with a flat end to scrape the browned bits up and into the sauce you’re creating with the wine. Add another splash of wine if needed.
Reduce the heat to medium low. Stir the onions into the pan with a pinch of salt and let them sweat for 3 to 4 minutes, stirring occasionally.
Add the carrots and garlic into the pan and saute for another 5 minutes.
Stir in the Tomato Paste (1 tablespoon) and cook for 1 minute, then add the Canned Diced Tomatoes (14 ounce) and Beef Broth (2 cup).
Next add Cabernet Sauvignon (1 cup), Bay Leaf (2) and Fresh Rosemary (3 sprig). Bring to a boil.
Gently nestle the short ribs in the braising liquid. Tightly cover with a lid or foil and transfer to the oven.
Let the short ribs braise in the oven for 3 to 4 hours, or until the meat is fall-off-the-bone tender. Serve and enjoy!