1. **Season Ribs**: Generously season the short ribs with salt and pepper.

2. **Sear Meat**: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set them aside.

3. **Sauté Aromatics**: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

4. **Deglaze**: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for a couple of minutes.

5. **Add Broth and Seasoning**: Stir in the beef broth, tomato paste, Worcestershire sauce, rosemary, and thyme. Bring to a simmer.

6. **Return Ribs to Pot**: Place the seared short ribs back into the pot. Ensure they are mostly submerged in the liquid.

7. **Slow Cook**: Cover the pot and transfer it to a preheated oven at 325°F (163°C) or reduce the heat to low on the stovetop. Cook for 3-4 hours, or until the meat is fork-tender and easily pulls away from the bone.

8. **Serve**: Once done, remove the ribs and let them rest for a few minutes. Skim any excess fat from the sauce if desired. Serve the ribs with the sauce drizzled over them.

These short ribs are sure to impress, and the flavor will leave everyone wanting more! Enjoy!