Tender and Juicy Braised Short Ribs in Red Wine

Salt and pepper ribs. on all sides. Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven. When hot, add ribs and brown all sides. If needed, do this in 2 batches. When nice and brown, remove to a plate and drain off any fat in the Dutch oven.
Add 2 more tablespoons of olive oil to the Dutch oven and when hot, add onion, carrots, celery and garlic and saute until softened, about 5 minutes. Season with salt and pepper and add rosemary and tomato paste. Cook for about 3 minutes until slightly browned.
Add red wine and chicken stock to the pan and scrape up any brown bits on the bottom. Bring to a simmer and add ribs back to the Dutch oven. The liquid should cover the ribs. If not, add more chicken stock.
Preheat oven to 325º.
Tie the thyme and bay leaf together and add to the pot. Cover tightly with a sheet of tinfoil and then cover with a lid. Place in the oven and cook for about 2 ½ hours until the meat will almost fall off the bone.
Remove the ribs to a plate and cover with the tinfoil to keep warm. Remove the bundle of herbs.
Place the Dutch oven on a burner and cook over medium high heat until it has reduced by more than half and is slightly thick. Spoon the sauce over the ribs.