Preparation Steps

• Season the beef short ribs with salt and pepper.
• Heat oil in a large Dutch oven over medium-high heat. Brown ribs in batches, setting aside once they are evenly seared.
• Reduce heat to medium, add onions, carrots, and celery, and cook until onions are soft.
• Stir in garlic, and cook for another minute.
• Pour in red wine, scraping up any browned bits from the bottom of the pot.
• Add beef broth, tomato paste, thyme, and bay leaf. Return ribs to the pot, submerging them in the liquid.
• Bring to a simmer, cover, and place in a preheated oven at 350°F (175°C) for approximately 3 hours, or until meat is very tender.