Preheat your oven to 375ºF. Season the short ribs with salt. Puree the vegetables-garlic, onion, carrots, celery--until smooth or in very fine chunks, your choice. Set aside.

In a dutch oven large enough to accommodate all the ingredients (I use a large roasting pan) heat olive oil over med-high heat and brown the meat, about three minutes on each side. You may need to do this in batches so as not to crowd your pot. Transfer to a platter and set aside.

If you have rendered fat from the short ribs in the pot, pour it out and add a few tablespoons of olive oil. Cook the pureed vegetables, season with salt and cook until they start to caramelize (when you see brown bits at the bottom of the pan). Stir occasionally and cook for seven to eight minutes, to encourage more browning. Adjust the heat to medium if necessary to prevent burning.

Add the tomato paste and cook as above, allow to brown, stirring occasionally, about five minutes.

Add the wine, deglaze the pot, loosening the brown bits that have stuck to it. Allow the wine to reduce by half, adjusting the heat, if necessary.

Add the short ribs back to the pan, two cups of stock, thyme, bay leaves. There should be enough liquid to almost cover the meat. Cover your dutch oven (or if using a roaster like I do, cover with aluminum foil) and place it in the oven. The cook time will be 2 1/2 to 3 hours. After the first hour, I lower the oven temperature to 325ºF. Check the meat every hour to see if the pot needs more liquid. You can turn the meat over halfway through the cook time but I have found it's not absolutely necessary. My cook time is usually under three hours, about 2:40 - 2:45.

Serve the meat with the braising liquid and your choice of sides. This dish is better the next day.