Heat oven to 350 degrees Fahrenheit.
Mince 4 cloves garlic and 1 onion (any color).
Wash and peel (if desired) 4-5 large carrots. Cut the carrots into slices.
Lay 2 ½ lbs. of boneless beef short ribs out onto a plate or platter. Sprinkle the first side with a generous pinch of kosher salt and pepper. Heat a cast iron Dutch oven to medium-high on the stove top. Add 1 Tbsp. olive oil to the pot. Once heated, add half of the short ribs to the pan, seasoned-side down (they should sizzle as they hit the pan). Sear the first side for 3-4 minutes. Add a generous sprinkling of kosher salt and pepper to the second side.
After the first side is browned, flip the short ribs over and sear for another 3-4 minutes on the second side. Flip and sear for 2 minutes on the third side and then flip again and sear for another 2 minutes on the fourth side.
Remove the seared short ribs and set aside.
Add 1 Tbsp. olive oil to the pan and repeat the process with the second half of the short ribs. Set aside for a few minutes.
Add the minced garlic and onions and sauté on medium-high heat for 3-4 minutes, stirring occasionally. Add the sliced carrots, along with ¼ tsp. each kosher salt and pepper. Sauté for 4-5 minutes, stirring occasionally.
Sprinkle 2 Tbsp. gluten free flour blend (or AP flour if not gluten free) over the vegetables and stir until incorporated. Add 2 Tbsp. tomato paste to the vegetables and stir until incorporated.
Add 1 cup of red wine to the Dutch oven and stir until incorporated. Sauté for 4-5 minutes, or until the wine has reduced and thickened and the raw alcohol smell has dissipated (the mixture will be thick).
Add 2 cups low sodium beef broth to the Dutch oven and stir until incorporated.
Return the seared meat to the pot and submerge it in the liquid, along with 4-6 sprigs of fresh thyme and 1 sprig fresh rosemary (or dried herbs if using).
Cover and place the Dutch oven in the oven for 1 ½ hours.
After 1 ½ hours, remove the cover and cook for another 45-60 minutes. Cooking times will vary slightly. The short ribs are done when they can be easily cut into with a knife or fork and the sauce has thickened a bit.If the short ribs are still tough, return the pot to the oven and cook for another 15 minutes. Repeat until the meat is tender.Remove the rosemary and thyme sprigs from the Dutch oven and discard.