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. Season generously with salt and pepper, then dredge them in the flour until evenly coated. Sear the ribs for 1 to 2 minutes per side until a deep golden-brown crust forms. Transfer to a plate and set aside.

Without cleaning the pot, add the chopped onion, sliced carrots, and celery along with a large 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 for 2 minutes, stirring frequently, until fragrant.

Return the seared short ribs to the pot. Pour in the beef stock and add the bay leaves, plus a couple more generous pinches of salt and pepper.

Cover the pot with a tight-fitting lid and transfer 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, such as creamy mashed potatoes or mac and cheese.

Serve the shredded beef over garlic mashed potatoes, spooning some of the braising liquid as gravy. Garnish with fresh parsley and enjoy.

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