- Preheat your oven to 325°F (160°C).
- Season the short ribs generously with salt and pepper on all sides.
- Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the short ribs in batches and sear them until browned on all sides, about 3-4 minutes per side. Remove the ribs from the pot and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add the minced garlic to the pot and cook for another minute until fragrant.
- Pour in the beef broth and red wine, and stir to deglaze the pot, scraping up any browned bits from the bottom.
- Stir in the tomato paste, thyme sprigs, and bay leaves. Return the browned short ribs to the pot, nestling them into the liquid.
- Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs in the oven for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
- Once done, remove the pot from the oven. Carefully transfer the short ribs to a serving platter, and cover them loosely with foil to keep warm.
- Skim any excess fat off the surface of the braising liquid. If desired, you can strain the liquid and discard the solids for a smoother sauce.
- Serve the braised short ribs hot, garnished with chopped fresh parsley. Enjoy!
This dish pairs well with mashed potatoes, polenta, or creamy risotto.