1. Prepare the Crust:

1. Season the short ribs with salt and pepper. In a large pot, heat olive oil over medium-high heat and sear the ribs until browned on all sides. Remove from pot and set aside.
2. In the same pot, add the onion and garlic, and sauté until the onion is translucent. Stir in tomato paste and cook for another minute.
3. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Return the ribs to the pot, pour in the beef stock, and add rosemary sprigs. Bring to a boil, then reduce heat, cover, and let simmer for 2.5 to 3 hours until ribs are tender.