Preparation Steps

• Preheat oven to 325°F (160°C).
• Pat the short ribs dry with paper towels and season generously with salt and pepper.
• Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove the ribs from the pot and set aside.
• Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
• Add the minced garlic and tomato paste to the pot and cook for 1 minute more, until fragrant.
• Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer and reduce by about half, about 5 minutes.
• Return the short ribs to the pot. Add the beef broth, thyme sprigs, and bay leaf. The liquid should come about two-thirds of the way up the ribs. If not, add more broth or water.
• Bring the liquid to a simmer, then cover the pot tightly and transfer to the preheated oven.
• Braise for 2.5 to 3 hours, or until the short ribs are fork-tender.
• Remove the short ribs from the pot and set aside. Skim off any excess fat from the surface of the sauce. Discard the thyme sprigs and bay leaf.
• If desired, thicken the sauce by simmering it on the stovetop over medium heat until it reaches your desired consistency. Season with additional salt and pepper to taste.
• Return the short ribs to the sauce to warm through before serving.