Preheat oven to 325°F. Season short ribs generously with salt and pepper.

Heat oil in a Dutch oven over high heat. Sear ribs on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.

Reduce heat to medium. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste, cook 2 minutes.

Pour in wine and scrape up any browned bits. Add broth, thyme, and bay leaves. Return ribs to the pot — they should be mostly submerged.

Cover and braise in the oven for 3–3.5 hours until meat is fall-off-the-bone tender.

Remove ribs. Strain braising liquid and reduce on the stovetop if desired for a richer sauce. Serve over mashed potatoes or polenta.

Preheat oven to 325°F. Season short ribs generously with salt and pepper.

Heat oil in a Dutch oven over high heat. Sear ribs on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.

Reduce heat to medium. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste, cook 2 minutes.

Pour in wine and scrape up any browned bits. Add broth, thyme, and bay leaves. Return ribs to the pot — they should be mostly submerged.

Cover and braise in the oven for 3–3.5 hours until meat is fall-off-the-bone tender.

Remove ribs. Strain braising liquid and reduce on the stovetop if desired for a richer sauce. Serve over mashed potatoes or polenta.

Preheat oven to 325°F. Season short ribs generously with salt and pepper.

Heat oil in a Dutch oven over high heat. Sear ribs on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.

Reduce heat to medium. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste, cook 2 minutes.

Pour in wine and scrape up any browned bits. Add broth, thyme, and bay leaves. Return ribs to the pot — they should be mostly submerged.

Cover and braise in the oven for 3–3.5 hours until meat is fall-off-the-bone tender.

Remove ribs. Strain braising liquid and reduce on the stovetop if desired for a richer sauce. Serve over mashed potatoes or polenta.

Preheat oven to 325°F. Season short ribs generously with salt and pepper.

Heat oil in a Dutch oven over high heat. Sear ribs on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.

Reduce heat to medium. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste, cook 2 minutes.

Pour in wine and scrape up any browned bits. Add broth, thyme, and bay leaves. Return ribs to the pot — they should be mostly submerged.

Cover and braise in the oven for 3–3.5 hours until meat is fall-off-the-bone tender.

Remove ribs. Strain braising liquid and reduce on the stovetop if desired for a richer sauce. Serve over mashed potatoes or polenta.

Preheat oven to 325°F. Season short ribs generously with salt and pepper.

Heat oil in a Dutch oven over high heat. Sear ribs on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.

Reduce heat to medium. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste, cook 2 minutes.

Pour in wine and scrape up any browned bits. Add broth, thyme, and bay leaves. Return ribs to the pot — they should be mostly submerged.

Cover and braise in the oven for 3–3.5 hours until meat is fall-off-the-bone tender.

Remove ribs. Strain braising liquid and reduce on the stovetop if desired for a richer sauce. Serve over mashed potatoes or polenta.

Preheat oven to 325°F. Season short ribs generously with salt and pepper.

Heat oil in a Dutch oven over high heat. Sear ribs on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.

Reduce heat to medium. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste, cook 2 minutes.

Pour in wine and scrape up any browned bits. Add broth, thyme, and bay leaves. Return ribs to the pot — they should be mostly submerged.

Cover and braise in the oven for 3–3.5 hours until meat is fall-off-the-bone tender.

Remove ribs. Strain braising liquid and reduce on the stovetop if desired for a richer sauce. Serve over mashed potatoes or polenta.

Preheat oven to 325°F. Season short ribs generously with salt and pepper.

Heat oil in a Dutch oven over high heat. Sear ribs on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.

Reduce heat to medium. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste, cook 2 minutes.

Pour in wine and scrape up any browned bits. Add broth, thyme, and bay leaves. Return ribs to the pot — they should be mostly submerged.

Cover and braise in the oven for 3–3.5 hours until meat is fall-off-the-bone tender.

Remove ribs. Strain braising liquid and reduce on the stovetop if desired for a richer sauce. Serve over mashed potatoes or polenta.

Preheat oven to 325°F. Season short ribs generously with salt and pepper.

Heat oil in a Dutch oven over high heat. Sear ribs on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.

Reduce heat to medium. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste, cook 2 minutes.

Pour in wine and scrape up any browned bits. Add broth, thyme, and bay leaves. Return ribs to the pot — they should be mostly submerged.

Cover and braise in the oven for 3–3.5 hours until meat is fall-off-the-bone tender.

Remove ribs. Strain braising liquid and reduce on the stovetop if desired for a richer sauce. Serve over mashed potatoes or polenta.

Preheat oven to 325°F. Season short ribs generously with salt and pepper.

Heat oil in a Dutch oven over high heat. Sear ribs on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.

Reduce heat to medium. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste, cook 2 minutes.

Pour in wine and scrape up any browned bits. Add broth, thyme, and bay leaves. Return ribs to the pot — they should be mostly submerged.

Cover and braise in the oven for 3–3.5 hours until meat is fall-off-the-bone tender.

Remove ribs. Strain braising liquid and reduce on the stovetop if desired for a richer sauce. Serve over mashed potatoes or polenta.

Preheat oven to 325°F. Season short ribs generously with salt and pepper.

Heat oil in a Dutch oven over high heat. Sear ribs on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.

Reduce heat to medium. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste, cook 2 minutes.

Pour in wine and scrape up any browned bits. Add broth, thyme, and bay leaves. Return ribs to the pot — they should be mostly submerged.

Cover and braise in the oven for 3–3.5 hours until meat is fall-off-the-bone tender.

Remove ribs. Strain braising liquid and reduce on the stovetop if desired for a richer sauce. Serve over mashed potatoes or polenta.

Preheat oven to 325°F. Season short ribs generously with salt and pepper.

Heat oil in a Dutch oven over high heat. Sear ribs on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.

Reduce heat to medium. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste, cook 2 minutes.

Pour in wine and scrape up any browned bits. Add broth, thyme, and bay leaves. Return ribs to the pot — they should be mostly submerged.

Cover and braise in the oven for 3–3.5 hours until meat is fall-off-the-bone tender.

Remove ribs. Strain braising liquid and reduce on the stovetop if desired for a richer sauce. Serve over mashed potatoes or polenta.

Preheat oven to 325°F. Season short ribs generously with salt and pepper.

Heat oil in a Dutch oven over high heat. Sear ribs on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.

Reduce heat to medium. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste, cook 2 minutes.

Pour in wine and scrape up any browned bits. Add broth, thyme, and bay leaves. Return ribs to the pot — they should be mostly submerged.

Cover and braise in the oven for 3–3.5 hours until meat is fall-off-the-bone tender.

Remove ribs. Strain braising liquid and reduce on the stovetop if desired for a richer sauce. Serve over mashed potatoes or polenta.