1️⃣ Preheat the Oven – Set your oven to 350°F.
2️⃣ Season & Sear the Ribs – Generously coat the short ribs with flour, salt, and pepper. In a large 7-quart Dutch oven or heavy-bottomed pot, heat some oil over medium-high heat. Sear the ribs on all sides until golden brown, then transfer them to a plate.
3️⃣ Sauté the Veggies – Toss the onions and carrots into the pot and cook, stirring occasionally, until they develop a deep, rich color (about 10 minutes). Stir in the garlic and cook for another minute, then mix in the tomato paste and let it cook for 5 more minutes to intensify the flavor.
4️⃣ Deglaze & Simmer – Pour in the red wine, scraping up all those flavorful browned bits from the bottom of the pot. Add the water + bouillon and bring everything to a gentle boil. Once bubbling, turn off the heat and return the short ribs to the pot.
5️⃣ Bake Low & Slow – Toss in sprigs of thyme, cover with a lid, and pop it into the oven for 2-2.5 hours. Then, reduce the heat to 325°F and let it braise for another hour until the meat is ultra-tender.
6️⃣ Strain & Serve – Remove the pot from the oven and strain out the carrots and onions, leaving behind a rich, flavorful gravy. Serve the short ribs with the gravy poured over the top, and enjoy!