A few notes before starting, you will want a very large Dutch Oven for this or oven safe dish with a lid.  The first time I made this the meat took about 4 full hours longer than the butcher had estimated it would to become fully tender, so I would really recommend starting earlier vs later to ensure you’ll be able to enjoy it at the anticipated time.  This recipe will note our actual cook times and call for more liquid than some other recipes might to ensure there is enough for the full cooking process.

Start by prepping all of the vegetables from washing, peeling, chopping and dicing then set aside.

Heat a 12 inch skillet to medium and added in the oil and browned the short ribs on each side for about 3-4 minutes, including the ends.   Remove from the heat, cover and let rest.

Deglaze the skillet with the wine, cook for 1 minute and then add in all of the vegetables.  Cover and cook for about 5 minutes, add in beef broth and tomato paste and cook for another minute.

Transferred the meat and vegetable and liquid mixture into a large oven safe pot, add the thyme, covered and set in the oven.

Cook at 325 for 6-8 hours depending on the size and thickness of the short ribs, turning ever couple of hours to make sure they receive even heating.  Cook until tender.

Tip: If you are looking to create a fantastic sauce-and cut down on the final two hours of cook time… carefully pull the pot from the oven and cook on medium/steady simmer until the meat is super tender and the liquid has reduced by more than half.  You do want to make sure that the meat is close to being tender before starting this.  The reduction will not yield a ton of liquid in the end, but will be spectacular.

We tend to enjoy our tender shortribs over a cauliflower puree.