Step 1

Preheat the oven to 350°F with a rack in the center position

Step 2

Season the short ribs with salt and pepper

Step 3

Heat the oil in a large dutch oven over medium-high heat

Step 4

Once the oil just begins to smoke, working in batches, add the short ribs and cook until browned, 2-3 minutes per side

Step 5

Transfer the ribs to a plate

Step 6

Remove all but 2 tablespoons of the fat from the pot.Reduce the heat to medium

Step 7

Add the onion, celery and carrots, cook, stirring constantly, until softened, about 5 minutes

Step 8

Add the garlic and cook, stirring, until fragrant, about 1 more minute

Step 9

Add the tomato paste, stirring to combine

Step 10

Pour in the wine and stir to incorporate

Step 11

Bring to a simmer over medium heat and allow the liquid to reduce by ⅓, about 15 minutes

Step 12

Return the ribs to the pan along with any collected juices

Step 13

Add the bay leaves, thyme and beef stock

Step 14

Increase the heat to high and bring to a boil, cover the pot and transfer it to the oven

Step 15

Cook until the ribs are tender and falling off the bone, about 2 hours.Discard the bay leaves and thyme stems

Step 16

Using tongs, transfer the meat to a serving platter and tent with a foil to keep warm

Step 17

Return the pan to medium-high heat and bring the liquid to a boil

Step 18

Cook until reduced by about ⅓, 8-10 minutes

Step 19

Pour the sauce over the meat, season with additional salt and pepper to taste and garnish with parsley

Step 20

Serve short ribs family-style with mashed potatoes, egg noodles or polenta