Let’s break down the process into simple steps. Remember, the beauty of this dish is in its slow-cooked tenderness, so take your time and enjoy the journey.

1. Preheat your oven to 325°F (165°C).
2. Season the short ribs generously with salt and pepper.
3. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the ribs on all sides, about 8 minutes total. This step is crucial for developing flavor, just like how my dad would always remind me to “let it sizzle and sear!”
4. Transfer the ribs to a plate and set aside.
5. In the same pot, add the chopped onion and carrots. Cook until the onion is translucent, about 5 minutes.
6. Add the minced garlic and tomato paste, stirring for about 1 minute until fragrant.
7. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, which should take around 10 minutes.
8. Return the ribs to the pot and pour in the beef broth. Add the thyme, bay leaves, and Worcestershire sauce. Bring the mixture to a simmer.
9. Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, until the ribs are tender and the sauce is rich and flavorful.
10. Once done, remove the bay leaves and thyme sprigs. Adjust seasoning with salt and pepper as needed, and serve the ribs with their sauce.