1. Preheat the oven to 300 F. Cut the short ribs into 2″ chunks, then heat the oil over medium-high heat in a Dutch oven on the stove. Once hot, sear the short ribs in the Dutch oven, in small batches, so that the meat is spaced apart and can brown easily. Brown the chunks of meat on both sides for 3-4 minutes each side. Remove the browned meat to a plate until the entire batch is seared.
2. Lower the heat to medium-low, then add the diced shallots and garlic and cook for 3-4 minutes or until the shallots have softened. Add the tomato paste, and cook for another minute. Add the carrots and celery, cooking for one more minute. Pour in the beef broth and red wine, then turn off the heat. Bundle the thyme and rosemary together with kitchen twine, then place it in the Dutch oven along with the parsley and bay leaves. Add the seared beef back into the Dutch oven, place the lid on the pot and then place the beef into the oven.
3. The beef should be left to cooked, untouched, for 3 to 3 1/2 hours. Remove the Dutch oven from the oven, then remove the beef to a cutting board and shred it with two forks. Strain the remaining contents of the Dutch oven into a large measuring cup, leaving only the liquid. Add some of the liquid into the shredded beef and combine it all together in a serving dish.
4. Serve the beef over mashed potatoes, mashed cauliflower, noodles or rice, drizzling a bit of the liquid over top.

Leftover beef can be stored in the fridge, in an airtight container, for 2-3 days.