– 2 tablespoons vegetable oil – 3 to 5 pounds bone-in short ribs ideally, 2 to 3 inches thick – Salt and pepper – 1 head garlic sliced in half horizontally – 1 medium onion roughly chopped – 4 celery ribs roughly chopped – 2 medium carrots peeled and roughly chopped – 3 tablespoons (50g) tomato paste – 2 cups dry red wine – 2 cups beef broth plus more if needed – 3/4 teaspoon ground thyme
Salt and pepper ribs and brown on all sides.
Turn down the heat and lightly brown garlic halves in the leftover oil.
Add remaining ingredients and bring to a simmer.
Nestle ribs in the simmering liquid and cook until tender, 3 1/2 to 4 hours.
Serve ribs over egg noodles, mashed potatoes, or polenta and spoon sauce over the top. Enjoy!