Heat oil in large skillet and brown short ribs that have been seasoned with salt and pepper. Remove as done to a plate.

Meanwhile combine in food processor garlic, onion, carrot, celery, tomato, lemon juice, ketcup, mustard, pepper, hot sauce and thyme. Blend to a smooth pulp.

In same pan that short ribs were browned in add vegetable pulp cook about 10 minutes on low, add wine and increase heat to medium high and simmer until wine has reduced to a few tablespoons. Add beef broth.

At this point add ribs and sauce to either a covered roasting pan, a crockpot or pressure cooker, cooking for each follows.

TO BRAISE IN OVEN; Preheat oven to 325, Place covered ribs and sauce in oven for 3 hours. Remove ribs from sauce strain and remove excess fat from sauce serve sauce over ribs.

FOR CROCKPOT; Place ribs and sauce in crockpot cook on low 8 to 10 hours. Remove ribs from sauce, strain sauce and remove excess fat from sauce serve on ribs.

FOR PRESSURE COOKER; Cook on high pressure 90 minutes, remove ribs from pot, strain sauce and remove excess fat, serve sauce over ribs.

The sauce for the ribs is not meant to be really thick, its more of a rich beefy sauce, if you prefer a thicker sauce add tiny amounts of cornstarch mixed with cold water to the strained sauce while bringing it to a boil.

Serve with mashed potatos, or if you prefer rice or pasta!