1. Start by searing both sides of the short ribs in a hot skillet with olive oil. Once browned, set aside in a container.
2. In the same skillet, still hot, add the onion, celery, carrot, garlic, tomato paste, and bay leaves, and sauté for 5 minutes. Add the red wine to release the flavors from the pan and let it evaporate for 2 minutes.
3. Transfer the vegetables and meat to a large pot or pressure cooker and add the beef broth.

Note:

Cooking time in a regular pot: 2 hours
Cooking time in a pressure cooker: 40 minutes