Cooking Steps

• Preheat oven to 325° F.
• Generously season the short ribs with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Add the short ribs to the pot and brown them on all sides, about 30 seconds to 1 minute per side. Remove ribs to a clean plate.
• Add the onion and carrot to the pot and sauté until they start to soften, about 3 minutes.
• Reduce heat to medium. Add the garlic, flour, and tomato paste. Cook, stirring constantly, for 1 minute.
• Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot. Stir in the beef stock, balsamic vinegar, salt, and pepper, then bring to a simmer. Add the short ribs back to the pot and spoon some sauce over the ribs, adding the thyme sprigs.
• Cover the pot and bake in the preheated oven for 2 to 2 ½ hours, until the meat is fall-apart tender. Remove from the oven and let rest for 10-15 minutes. Remove and discard the thyme stems. Skim excess fat from the top of the sauce as needed. Taste and adjust salt and pepper if needed.
• Serve ribs over mashed potatoes or polenta with the sauce spooned over the top.