Braised Beef Short Ribs in Red Wine Sauce - Testing

https://www.recipetineats.com/braised-beef-short-ribs-in-red-wine-sauce/

1 - The cooking instructions work well. I didn't add any herbs (forgot the bay) and herbs would definitely elevate it.

3-4lbs beef short ribs, separated
1.5 tsp each salt and pepper
2 Tbsps olive oil
3 garlic cloves, crushed
1 large onion, chopped 
2 celery ribs, chopped OR leaves from 1 branch lovage, minced
2 carrots, chopped
2 tbsps tomato paste
2 cups dry red wine 
2 cups beef stock/broth
2 sprigs of any herb or combination thereof (thyme, rosemary, tarragon, sage, etc)
2 bay leaves

1. Sprinkle beef all over with salt and pepper.
2. Heat oil in a large pan over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove to the slow cooker and repeat with remaining ribs, then remove to the slow cooker.
3. Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
4. Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.
5. Add tomato paste and cook for 1 minute.
6. Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved. Scrape up all the lovely browned bits stuck to the bottom of the pan.
7. Pour the braising liquid over the ribs. 
8. Cover and cook on low for 8 hours, or 5 hours on high, or until the meat can easily be pried apart with forks.
9. Remove the beef carefully, keeping the meat on the bone. Cover to keep warm.
10. Strain all the liquid into the large pan, pressing juices out of the onion, carrot etc. (Optional - can skip if you don't mind chunky sauce) And, stirring, bring to simmer rapidly for 10 minutes or until it reduces down to a syrup consistency. Optional: spray beef lightly with oil and grill/broil on high for 5 minutes to brown. Add water to thin, season with salt and pepper if needed.
11. Place beef on serving plate, spoon over sauce. Serve!