Season the short ribs heavily on all sides with salt and pepper.
Combine the chopped onions, garlic, carrots, and potatoes in a large bowl and season with salt and pepper. Set aside until needed.
Heat the olive oil in a heavy oven-safe pot with a lid (such as a Dutch oven) over medium-high heat. Sear the short ribs until a nice brown color forms on all sides, about 3-4 minutes per side. Add the vegetables and the tomato paste, stir to distribute the paste.
Add the bone broth until the vegetables and short ribs are almost (but not fully) submerged. Add the bay leaves. Bring to a boil.
Cover the skillet with the lid cracked to allow steam to escape and transfer to the oven. Cook for 3 hours.
Remove from the oven, and stir in the fresh herbs. Taste, adjust seasoning if necessary, and serve hot.