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1
Preheat the oven to 300 degrees F.
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2
Liberally sprinkle all sides of the short ribs with salt and pepper.
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3
Heat a large Dutch oven over medium-high heat and add the oil.
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4
Sear the short ribs on all sides until browned, 3 to 4 minutes per side, working in batches if necessary.
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5
Set aside on a plate.
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6
Add the carrots, celery, garlic and onions to the pot with the short rib drippings and sprinkle with some salt and pepper.
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7
Cook the vegetables until they turn golden brown, 10 to 12 minutes.
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8
Add in the tomato paste and cook for 1 minute more.
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9
Add the wine and deglaze the pot, scraping up any developed fond (brown bits) from the bottom.
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10
Bring the wine to a simmer and add some salt and pepper.
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11
Add the thyme, bay leaf and short ribs and any leftover juices from the plate.
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12
Cover the pot, transfer to the oven and cook, turning the short ribs once after about 1 hour of cooking, until the meat is fork-tender, 2 to 2 1/2 hours.
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13
Remove the short ribs from the braising liquid and set aside to cool slightly.
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14
Skim the fat off the top of the braising liquid.
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15
Strain the liquid and bring it to a simmer until reduced by half, about 8 minutes (you should have about 2/3 cup of reduced sauce).
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16
Season with salt and pepper.
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17
Serve the ribs and sauce over creamy polenta.
