Preparation Steps

• Preheat oven to 325°F (160°C).
• Pat the short ribs dry with paper towels. Season generously with salt and pepper.
  3 pounds beef short ribs
• 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 ribs from the pot and set aside.
  3 pounds beef short ribs
• Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
  3 pounds beef short ribs
• Stir in the minced garlic and tomato paste, and cook for 1 minute more until fragrant.
  3 pounds beef short ribs
• Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer and reduce by half, about 5 minutes.
  3 pounds beef short ribs
• Return the short ribs to the pot. Add the beef broth, fresh thyme sprigs, and bay leaf. The liquid should come about halfway up the sides of the ribs. If not, add a little more broth or water.
  3 pounds beef short ribs
• 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 very tender and fall off the bone.
• Remove the short ribs from the pot and set aside. Discard the thyme sprigs and bay leaf. Skim off any excess fat from the surface of the braising liquid.
• If you desire a thicker sauce, you can simmer the braising liquid on the stovetop for a few minutes until it reaches your desired consistency. Taste and adjust seasoning if needed.
• Serve the braised short ribs with the sauce. Delicious served over mashed potatoes, polenta, or with crusty bread.