First preheat your oven to 325 degrees. In a dutch oven add the oil and let it preheat over medium high heat so it’s nice and hot to help sear the ribs.

Season each side of the short ribs with just salt and pepper. Once the oil is hot, start searing each side of the short ribs. Highly recommend working in batches so you get a nice sear and don’t “steam” the meat.

Once the ribs are all seared, set them aside and discard the fat that’s in the pot but leave any brown pieces that are in the bottom. Add your onions, garlic and a pinch of salt and saute for a few mins until softened

Add the tomato paste and stir for about a minute. Then go ahead and add your whole bottle of wine, beef stock and thyme. Place all the short ribs in the pot making sure the bones are facing up and the meat is submerged in the broth. Cover with a lid.

Place in the oven for 3 ½ hours or until the meat is tender.

Once done, remove from the oven and let it rest for about 30-45mins. With a large spoon remove as much fat that has settled to the top as you can.

Place the short ribs on a platter and ladle over some of the rich broth on top. Garnish with parsley and it’s ready to serve. These go perfect with mashed potatoes.