Preheat the oven:

Preheat your oven to 325°F (163°C).

Sear the short ribs:

Heat olive oil in a Dutch oven or large oven-safe pot over medium-high heat. Season the short ribs generously with salt and black pepper. Using tongs, sear the short ribs on all sides until browned, about 3–4 minutes per side. Remove the ribs from the pot and set them aside.

Sauté the vegetables:

In the same pot, add the chopped onion, carrots, and celery. Sauté for 5–7 minutes, until softened and starting to brown. Add the garlic and cook for another 1–2 minutes, until fragrant.

Add liquids and seasonings:

Stir in the tomato paste, then pour in the red wine (or beef broth) and beef broth. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add the fresh thyme, bay leaf, and season with salt and pepper.

Braise the ribs:

Return the seared short ribs to the pot, making sure they’re submerged in the liquid. Bring the mixture to a simmer, then cover the pot with a lid. Transfer the pot to the preheated oven and braise for 2.5–3 hours, or until the meat is tender and falling off the bone.

Finish the dish:

Once the short ribs are done, remove the pot from the oven. Remove the short ribs from the pot and set them aside. Discard the bay leaf and thyme stems. If desired, you can strain the sauce and return it to the pot to reduce further for a richer consistency.

Serve:

Serve the short ribs over mashed potatoes, polenta, or with your favorite side. Spoon the sauce over the top for added richness.