Sear the short ribs

• Heat the oil in a Dutch oven over high heat.
• Season the short ribs with salt and pepper.
• Sear the ribs on all sides until deeply browned, then set aside.

Build the base

• Lower the heat and cook the onion, carrot and garlic until softened.
• Stir in the tomato paste and cook until darkened.

Deglaze

• Pour in the red wine and scrape up the browned bits from the bottom.
• Let it reduce slightly.

Braise the ribs

• Return the short ribs to the pot with the beef stock, thyme and bay leaf.
• Cover and cook low and slow until the meat is fork-tender.

Serve

• Skim the fat from the surface and taste the sauce for seasoning.
• Serve the short ribs with the braising sauce spooned over.