Preheat your oven to 325°F.

In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the hot oil until browned on all sides, about 3-4 minutes per side. Remove the ribs and set them aside.

In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute.

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce by half, about 10 minutes.

Stir in the beef broth, tomato paste, thyme, and bay leaves. Return the short ribs to the pot, ensuring they are submerged in the liquid.

Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Once done, remove the pot from the oven and let it rest for 10 minutes before serving. Discard the thyme sprigs and bay leaves.