2Preheat oven to 375º
Season each short rib generously with salt.
Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.
Add the short ribs to the pan and brown very well on all sides, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste.
When the short ribs are very brown on all sides, remove them from the pan.
Turn heat down to medium high at this point
Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt.
Brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform.
Scrape the crud again and add the tomato paste. Brown the tomato paste mixture for 4 to 5 minutes.
Add the wine and scrape the bottom of the pan yet again
Lower the heat if things start to burn. Cook until mixture is reduced by half.
Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves
Cover the pan and place in the preheated oven for 3 hours.
Check periodically during the cooking process and add more water, if needed.
Turn the ribs over halfway through the cooking time.
Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce.
When done the meat should be very tender but not falling apart.
Serve with the braising liquid over rice or with mashed potatoes.