Preheat your oven to 325 degrees Fahrenheit.

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Pat the short ribs dry with paper towels, then season generously with salt and pepper. Dredge each rib in flour, shaking off the excess. Sear the ribs for 1 to 2 minutes per side until a deep golden-brown crust forms. Transfer the ribs to a plate and set aside.

Without wiping the pot, add the chopped onion, sliced carrots, and sliced celery. Sprinkle with a pinch of salt and pepper. Cook, stirring occasionally, for about 6 minutes until the vegetables begin to soften.

Reduce the heat to medium and stir in the smashed garlic, Italian seasoning, tomato paste, brown sugar, and Worcestershire sauce. Add another pinch of salt and pepper. Cook, stirring constantly, for 2 minutes until fragrant.

Return the seared short ribs to the pot, nestling them among the vegetables. Pour in the beef stock and add the bay leaves. Season with a couple more large pinches of salt and pepper.

Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for about 3 hours, or until the meat is fall-apart tender and easily shreds with a fork.

While the ribs cook, prepare your favorite side dishes like mashed potatoes or creamy mac and cheese.

To serve, shred the beef from the bones (discard bones) and spoon the rich gravy over the meat. Garnish with fresh parsley and enjoy.

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