Preheat your oven to 300°F (150°C).

Season the short ribs generously with salt and pepper. In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.

In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute.

Stir in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce by half, about 10-15 minutes.

Add the beef broth, tomato paste, thyme, bay leaves, and the seared short ribs back into the pot. Bring to a gentle simmer.

Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Once done, remove the pot from the oven and let it sit for 10 minutes. Discard the bay leaves before serving.

Serve the short ribs with the braising liquid spooned over the top and garnish with fresh parsley.