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1
Preheat the oven to 325F.
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2
Rinse the short ribs under cool water, and pat them dry with paper toweling.
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3
Sprinkle the salt, pepper, and 1/2 teaspoon of the dried thyme all over the ribs.
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4
Heat the oil or lard in a large, heavy-bottomed skillet until hot, then add the ribs in batches without crowding, and cook, turning as needed, until they are deeply browned on all sides.
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5
Transfer the browned short ribs to a baking dish or casserole just large enough to hold them, and set aside.
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6
Carefully pour off all but 2 tablespoons of the cooking fat from the skillet, and immediately add the onions to the pan.
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7
Sprinkle 1 teaspoon salt over the onions, and stir well.
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8
Cook the onions over medium heat, and, using a wooden spoon, scrape the bottom of the skillet as they cook to dislodge any caramelized bits left from browning the ribs.
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9
Add the bay leaves, a few grindings of black pepper, and the remaining 1/2 teaspoon dried thyme.
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10
Stir well to distribute the seasonings.
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11
Add the whole garlic cloves and cook 3 minutes longer.
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12
Pour in the tomatoes, stock, and red wine, bring to a simmer, and cook for 5 minutes.
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13
Taste carefully for seasoning.
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14
The braising vegetables and liquid should be highly seasoned.
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15
Pour the vegetables and liquid over the browned ribs, and spread the vegetables around so they are in an even layer.
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16
Cover with a piece of parchment paper and a double thickness of heavy-duty aluminum foil, shiny side down.
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17
Seal tightly, and put in the center of the preheated oven to cook for 1 1/2 hours, or until a paring knife pierces the meat easily.
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18
Uncover, and bake 30 minutes longer, basting often, to caramelize the ribs.
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19
Remove from the oven and spoon off any visible fat.
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20
Taste the braising juices carefully for seasoning, and correct if necessary.
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21
Serve hot, with the vegetables and braising juices spooned over as a sauce.
