Searing the Short Ribs

1. Preheat your Dutch oven over medium-high heat. Pat the short ribs dry and season with salt and pepper.
2. Add oil to the pot and once it shimmers, sear the short ribs in batches for 2-3 minutes on each side until browned.

Building the Braising Base

1. Remove the short ribs and add onion, carrot, and celery to the pot. Cook until softened.
2. Stir in garlic and cook for 30 seconds. Then add tomato paste and cook for about 1 minute.
3. Pour in the red wine, scraping the bottom to release browned bits, and let it simmer for a few minutes.
4. Add the beef broth, bay leaves, and thyme.

Braising the Short Ribs

1. Nestle the short ribs back into the pot, ensuring the liquid comes halfway up the meat.
2. Cover and transfer to a preheated oven at 325°F (163°C).
3. Cook for 2.5 to 3.5 hours, checking for tenderness.

Finishing the Sauce

1. Remove the ribs and tent with foil. Skim off excess fat from the sauce.
2. For a rustic sauce, simmer the liquid until reduced. For a smooth sauce, strain out the vegetables and reduce the strained sauce.