Preheat the oven to 350°F. Generously season short ribs with salt and pepper. Heat oil in a large Dutch oven. Sear short ribs until browned on all sides (you may have to do this in batches to avoid crowding the pan). Remove short ribs to a plate.

Add carrots, celery, and onions to the pan and sauté until onions are translucent and vegetables are soft, about 10 minutes. Add garlic and sauté for an additional 2 minutes. Add wine, scraping up any remaining browned bits from the bottom of the pan, and allow the mixture to come to a gentle simmer.

Add tomatoes, beef stock, and herbs and stir. Nestle short ribs back into the pan and cover the pan. Transfer Dutch oven to the oven for 2 hours and 30 minutes. Garnish short ribs with chopped parsley.