Preheat oven to 275 degrees F.

Combine salt, pepper, and fennel in small bowl. Rub seasoning mixture all over short ribs (optional: wrap in plastic wrap and let sit for an hour or more).

Bring a large dutch oven to a medium-high heat; add olive oil to coat bottom of the pan. Sear short ribs on all sides. Remove short ribs and place on plate.

In same dutch oven on medium heat, add garlic and move around the pan until it becomes fragrant, about 1 minute.

Add shallots and move those around the pan, allowing them to cook, about 1 minute. Add celery, and carrots and sauté them for about 3 minutes.

Add tomato paste, diced tomatoes, beef broth, red wine, garlic, oregano, thyme, smoked paprika, fresh basil, and rosemary to the large pot. Stir to ensure any browned bits of short rib stuck to the bottom come loose.

Let simmer for 10-15 minutes to reduce slightly.

Add short ribs back into dutch oven. Place the whole pot in oven, covered, and let cook for 3-3 1/2 hours, flipping short ribs halfway through the cook time.

Serve immediately and cover with braising liquid.