Generously season the short ribs on all sides with salt and pepper

Heat 2 tbsp olive oil in a large dutch oven on medium high heat. Add enough short ribs to the pot so that they are evenly spread out and not touching (you will likely have to work in 2 batches) Sear the short ribs for approximately 3-4 minutes per side until browned and then set the short ribs aside on a plate and repeat with the second batch until all are nicely browned.

Add the carrot, onion, celery and garlic to the pot and saute for 5 minutes until softened

Add in the tomato paste and stir before adding in the red wine to deglaze the pot. Leave to cook for 2 minutes before adding the beef broth, herbs and canned tomatoes. Bring to a gentle simmer.

Add in the short ribs ensuring they are all covered in liquid. Put a lid on the pot and leave to gently simmer on low/medium low heat for 2 hours. Remove the lid and cook for an additional 30 minutes to 1 hour uncovered until the short ribs are fall apart tender. If the sauce reduces too much, add a splash of beef broth.

Once the short ribs are tender remove them along with the bay leaves from the pot using tongs, and use two forks to shred the beef into pieces, discarding any excess fat or bones. Return the shredded beef to the sauce and stir. Serve over pasta of choice garnished with grated parmesan.