Let beef stock and ribs come to room temperature before cooking (about ½-1 hour).

Preheat oven to 325F degrees.

Heat large Dutch oven over high heat. Add tablespoon of olive oil and sear short ribs on all sides until brown, adding additional oil as needed. Remove from pan and set aside.

Add onion and garlic to pan and saute until lightly brown, 2-3 minutes.

Add wine and cook until reduced by half. Add beef stock, tomato paste and thyme Stir well and bring to a boil.

Return short ribs to pan, cover and place in preheated oven.

Braised short ribs for 2½-3 hours, or until beef is fork tender.

Place cooked ribs on serving dish. Skim excess fat off top of cooking liquid and reduce over high heat to thicken. Spoon over ribs.