6 ribs bone short (about 5 3 / 4 lb)
1 large onion, cut into 1/2-inch pieces
2 carrots, peeled, halved lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
2 stalks celery, cut into 1/2-inch pieces
1 1 / 2 cup tomato paste
2 cups water
2 to 3 cups of hot red wine
1 bunch fresh thyme, tied with kitchen string
2 bay leaves
Season each short ribs generously with salt. Coat a saucepan large enough to hold all the meat and vegetables with olive oil and bring to high heat. Add the short ribs in a pan and brown well, about 2 to 3 minutes on each side. Do not overload the pan. Cook in batches if necessary.
Preheat oven to 375 degrees F.
While the short ribs are browning, puree all the vegetables and garlic in a blender until it forms a dough coarse. When the chops are brown on all sides, remove the pan. Drain, coat grease the pan with fresh oil at the same time add the vegetables and purée. Season with salt and brown the vegetables until they are very dark and dirty it has become the bottom of the pan, about 5-7 minutes. Scrape the dirt and leave the reform. Scrape the dirt again and add the tomato paste. Brown, tomato paste for 4-5 minutes. Add the wine and scrape the bottom of the pan. Reduce the heat if things start to burn. Reduce mixture by half.
Return short ribs to pan and add 2 cups of water or until water is almost completely covered with flesh. Add the thyme bundle and bay leaf. Cover the pan and place in preheated oven for 3 hours. Check regularly during cooking and add more water if necessary. Turn ribs over halfway through cooking. Remove cover during last 20 minutes of cooking to let it become golden brown and let the sauce reduce. When you finish the meat should be very tender but not falling apart. Serve with braising liquid.