Step 1: Preheat your oven to 325°F (165°C).
Step 2: Season the short ribs generously with salt and black pepper.
Step 3: In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat until shimmering.
Step 4: Add the seasoned short ribs to the hot Dutch oven and sear for about 3-4 minutes on each side, or until beautifully browned. Remove the short ribs and set them aside on a plate.
Step 5: In the same Dutch oven, add the espresso, beef broth, red wine, balsamic vinegar, soy sauce, brown sugar, minced garlic, tomato paste, dried thyme, and dried rosemary. Stir well to combine all ingredients.
Step 6: Bring the sauce mixture to a gentle simmer over medium heat and cook for about 5 minutes, allowing it to reduce slightly and the flavors to meld.
Step 7: Carefully return the seared short ribs to the Dutch oven, nestling them into the sauce. Spoon some of the sauce over the ribs to ensure they are well-coated.
Step 8: Cover the Dutch oven tightly with its lid and transfer it to the preheated oven.
Step 9: Braise for approximately 2.5 to 3 hours, or until the short ribs are incredibly tender and easily falling off the bone.
Step 10: Once cooked, remove the Dutch oven from the oven. Skim off any excess fat from the surface of the sauce, if desired.
Step 11: For serving, garnish with fresh thyme (optional) and serve immediately with creamy mashed potatoes or your favorite side dish. Enjoy your delicious and indulgent meal!