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If you have time, season your meat a few hours before with salt and pepper. Keep in fridge and remove 30 mins out before searing. Dry with paper towels.
Preheat over to 275
In a hot dutch oven, add oil sear meat undisturbed until golden brown all over and fat renders down. Work in batches and transfer to a plate, about 2 mins each side.
Remove excess fat but keep enough to cook your veggies
Sear garlic heads face down for 2 mins until golden.
Add mirepoix, season with a few pinches of salt and cracks of pepper, and cook til softened. Add 2tbsp of tomato paste and cook for a few more mins til caramelized.
Deglaze with red wine, I used about ¾ of a bottle, simmer/reduce for 5 mins. Scrape up those brown bits!
Add broth and thyme, stir, add your short ribs back into the pot and make sure they are submerged. Add more stock if necessary.
Cover and transfer to oven. Cook for 3 ½ hours
I strained my sauce, reduced (but not enough bc hungry), and whisked in some butter to create a lil jus, but feel free to just skim and pour over meat if you're in a rush.
Serve over a yummy starch and garnish with herbs and lemon zest.