Preheat the oven to 300 degrees.

Season the Short Ribs with a teaspoon of salt on front and back sides and allow to sit for a few minutes at room temperature.

Peel and chop the carrot, celery, onion, and mince garlic.

Into a dutch oven on medium heat, add in the olive oil and allow to heat for 2 to 3 minutes. Slowly add in the first short rib, and listen for a loud sizzle. Once you get the sizzle, add in the rest of the short ribs into the pot. Sear the top and bottom side for about 3 to 4 minutes each. Remove ribs to a plate.

Into the dutch oven, melt the butter. Add in onion, celery, carrot and remaining salt and pepper. Cook for 2 minutes.

Add garlic and tomato paste. Cook for 60 seconds while stirring to combine the paste.

Pour in the wine and use a wooden spoon to scrape up the browned bits at the bottom of the pan. Cook for about 4-5 minutes.

Pour in the broth and nestle in the short ribs and thyme.

Cover and move into the oven to bake. Cook for 1 and ½ hours. Then, uncover and flip the short ribs over to the other side. Cover again and cook for another 1 to 1.5 hours, with a total baking time of 2.5 to 3 hours.

Make Gravy with the Drippings (Optional): Remove the thyme stems and add ¾ cup of the drippings, with vegetables included into an immersion blender cup (or blender or food processor). Immersion blend the ingredients until fully combined. Set aside.

Into a large skillet on medium heat, melt 1 tablespoon of butter. Add in 1 tablespoon of flour and stir together with a wooden spoon until combined to create a roux. Allow it to get light brown, while continuing to stir.

Pour in the immersion blended drippings and bring heat down to medium low. Allow it to cook until it thickens. It should only take a few minutes. Season with a bit of black pepper & Enjoy!