Preheat the oven to 350°F.
In a large heavy bottom Dutch oven, heat oil until almost smoking. Liberally season the ribs with the salt and pepper and brown the ribs over high heat on all sides until the meat is deep brown, about 15-20 minutes. Don’t skip this step or the flavor will not be as intense. Remove the short ribs to a plate and set aside.
Add the onions, carrots, and celery to the Dutch oven until they are translucent, about 10 minutes. Add the garlic for about 2 minutes then stir in the red wine, tomatoes with the juice, beef stock, thyme, rosemary, and oregano. Scrape the bottom of the pan with a wooden spoon to remove the browned bits. Add the beef ribs back to the Dutch oven with any of the juices that have accumulated. Cover and place in the oven for 2 hours or until the meat is falling off the bone.
To make the gremolata: In a small bowl, lightly toss together the parsley, lemon zest, orange zest, and fresh ginger, then set aside.
Remove the short ribs from the oven and to a plate. Pour the pan juices over the ribs and place a handful of gremolata over the top of them, and serve with Garlic Mashed Potatoes.