Sprinkle ribs evenly with salt and pepper.

Cook ribs, in batches, in a large ovenproof Dutch oven over med-high heat 4-5 minutes on each side or until browned.

Remove ribs to a large bowl, and drain dutch oven.

Preheat oven to 350°.

Reduce burner heat to medium; add garlic and next 3 ingredients to Dutch oven.

Cook/stir occasionally 6-7 minutes or until veggies are tender and browned.

Stir in tomatoes and next 5 ingredients.

Return ribs to Dutch oven, and bring to a boil; cover tightly with foil and lid.

Bake in oven for 3 ½ to 4 hours or until ribs are very tender.

Remove ribs and herbs; discard herbs; keep ribs warm.

Drain vegetable mixture through a fine-wire mesh strainer into a large bowl.

Pour gravy into an 8-cup glass measuring cup; let stand 30 minutes, and skim fat from gravy.

Add strained gravy and vegetables back to Dutch oven; return to a boil over med-high heat, and cook, uncovered, 20 minutes or until thickened; serve gravy over short ribs.