Preheat the oven to 375 degrees.
In a dutch oven or pot on high heat, add the oil. Season the beef on all sides with salt and pepper and toss with flour until coated. Brown the ribs in the pot until dark brown, 3 - 5 minutes on each side. Remove from the pot and set aside.
Lower the heat to medium, add the onions and caramelize them to a nice deep golden brown color, about 3 minutes, then add the red wine, beef broth and short ribs back into the pot leaving them exposed by about a 1/2 inch. Add the thyme and rosemary.
Cover tight with a lid or foil and cook in the oven for about 1.5 - 2 hours, or until the meat is tender and can easily be pierced and pulled apart with a fork. (The timing will depending on the size of each rib, if you have large cuts, stick closer to 2 hours).
Once cooked, skim any grease off the top using a ladle. Remove the thyme and rosemary stems. Serve over risotto (see recipe) spoon some of the pan juice over top and crusty bread on the side.