Coat a large pot with olive oil and brown the short ribs, meat side down. Use medium-high heat for this process. After a couple minutes turn the meat, cooking for about a minute on each side. While the meat is browning prepare the vegetables. Skin and slice the carrots, dice the onion, and peel the garlic cloves. Turn stove on low heat and add the vegetables to the pot. Make sure you return the short ribs to meat side down before adding the liquid.

Add the red wine, broth, and herbs. Ensure that the herbs have been at least partly submerged in liquid. Cover and cook on low heat for 3 hours. After the third hour, give everything a little stir and check the tenderness of the meat as well as amount of liquid. Add celery salt and pepper. Cover once again and continue to cook for another 3 hours. After 6 hours your meal will be complete and the meat should be falling off the bone.