Preheat your oven to 325°F (163°C).

Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper. Sear the short ribs on all sides until well-browned, about 3-4 minutes per side. Remove from the pot and set aside.

In the same pot, add onions, garlic, carrots, and celery. Sauté until the vegetables are softened and starting to caramelize, about 8-10 minutes.

If using red wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom. Let it simmer for a few minutes until slightly reduced. (If not using wine, you can skip this step and go straight to adding the beef broth.)

Return the short ribs to the pot. Add the beef bone broth, bay leaves, thyme, rosemary, sage, oregano, and coconut aminos. The liquid should cover about 2/3 of the meat.

Bring the liquid to a simmer. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and falls off the bone.

Once done, taste the braising liquid and adjust seasoning with additional salt, pepper, or coconut aminos if needed.

Remove the short ribs from the pot and let them rest for a few minutes. Garnish with chopped fresh parsley before serving.