Preheat your oven to 200°F (95°C). This low-and-slow method gives you impossibly juicy, fall-apart short ribs. It’s all about patience.

Choose the right pan. Use a heavy-duty, ovenproof pot or Dutch oven with a tight-fitting lid. Line it with parchment paper, leaving enough overhang so you can later fold the paper over the meat - this creates a little steam pocket and locks in moisture.

Layer in the flavor base. Scatter the chopped onions on the bottom of the pot, right over the parchment. This creates a flavorful foundation and prevents the meat from sticking.

Season and rub the ribs. Place the ribs in the pan. Generously season the meat with salt and pepper. Then slather with Dijon mustard and crushed garlic to coat all over. Optional: If using tomato paste, spread a spoonful over the meat here.

Add another layer. Place the remaining ribs on top and repeat the rub - more salt, pepper, garlic, and mustard.

Add your herbs. Tuck in a few sprigs of fresh thyme and rosemary around the meat.

Add the wine. Optional: Pour ½ cup of red wine into the bottom of the pot - around the meat, not over it. This adds depth of flavor and moisture, helping the meat stay tender and preventing it from drying out or burning during the long cook.

Drizzle a little olive oil over everything to help lock in moisture and flavor - this not only adds flavor but also keeps the bottom from drying out during the long roast.

Wrap it up. Fold the parchment paper over the meat to create a snug package. Add an extra piece of parchment on top and tuck it around the sides for a tight seal.

Seal and roast. Put the lid on the pot and place it in a 200°F (95°C) oven for 12 hours - overnight or all day. Don’t peek!

Serve. When it’s done, the meat should be fall-apart tender. Carefully remove it from the pot and serve with the pan juices.