Season beef short ribs with salt and pepper.

Heat 2 tablespoons of vegetable oil in a large Dutch oven or braiser over medium-high heat.

Add short ribs in batches and brown as evenly as possible on all sides.

Remove ribs from the pot and set aside.

Reduce heat to medium and add diced onions, carrots, and chopped celery to the pot.

Add minced garlic and cook until the vegetables are tender.

Stir in tomato paste, beef broth, and red wine, and cook, stirring, until well incorporated.

Return the short ribs to the pot and add bay leaves.

Reduce the heat to a simmer, cover, and cook over low heat for 3 - 3 1/2 hours, or until the meat easily falls off the bone.

Remove from heat and let sit for about 15 minutes to allow the fat to rise to the top.

Skim off any fat from the surface of the sauce with a ladle.

If the sauce isn't thick enough, remove the ribs from the pot.

In a small bowl, whisk together water and cornstarch to form a slurry.

Bring the sauce to a boil, then stir in the water/cornstarch mixture and stir to thicken.

Serve ribs over egg noodles and top with sauce.

Garnish with chopped scallions (optional).