Preheat oven to 325 degrees.
In a large dutch oven (or oven safe pot), heat oil. Sprinkle the ribs with salt and pepper. Sear in the hot oil, a few minutes per side. Set aside.
Add the onions to the pot along with the garlic. Cook for a few minutes. Add in the celery and carrots. Cook for 5 minutes.
Stir in tomato paste. Cook for about 30 seconds to 1 minute.
Add the wine, cooking down for 2 minutes. Then add the broth and thyme.
Add the short ribs back in. Cover with a lid. Bake in the oven for 3 hours.
Remove carefully. Strain the liquid and add back to the pot. Simmer for a few minutes, or until thickened. Serve over the short ribs.
