Season the meat with salt and black pepper. Heat the oil in a Dutch oven over high heat. Add the short ribs and sear the meat on all sides, 10 to 12 minutes total.
Pour in the broth. Stir in the tomato paste, thyme, and garlic powder, and sprinkle in salt and black pepper to taste. Reduce the heat to maintain a simmer, cover, and cook for 2 hours.
