Pat beef dry with paper towels. Season beef all over with salt and pepper. Heat half of oil in Dutch oven over medium-high heat. Brown beef in batches, adding more oil as needed, until browned all over, about 10 minutes. Transfer beef to plate.
Add onion, carrots and celery to Dutch oven. Cook, stirring over medium-high heat, until onions are golden, about 5 minutes. Add flour and tomato paste, cook, stirring, until deep red, about 2 minutes. Stir in wine, add short ribs and any accumulated juices. Bring to boil; reduce heat to medium, stirring up any browned bits from bottom of pan. Add thyme, rosemary, bay leaves and beef broth. Bring to a boil and cover. Bake in 325°F oven and cook until beef is fork-tender, about 2 hours.
Discard bay leaves and herb stems. Whisk cornstarch mixture into beef cooking sauce, stirring over medium heat until sauce thickens, about 2 minutes. Set aside 2 cups of the Stew to make the Wagon Wheel Bites within the next 3 days. Makes 8 cups stew in total: for 6 cups stew for a Meal 1 (4 to 6 servings) with 2 cups for Bites (Meal 2).
Simmer Short Ribs are perfect for this recipe. Deep rich beef flavour is the hallmark of Short Ribs. Best cooked by braising to make them fall-of-the-bone tender - slowly simmer in a seasoned broth in a covered container, just like a stew.