Braised Short Ribs (no crock pot)

This is a braised short rib recipe that doesn't call for a crock pot. It is easy to make, but does take some time to cook. It goes great with mashed potatoes because of the gravy it creates. This recipe serves 4. Enjoy!

3 bone-in short ribs (about 3 lbs.)
kosher salt
1 medium Spanish onion, cut into 1/2 inch pieces
1 rib celery, cut into 1/2 inch pieces
1 carrot, peeled, cut in 1/2 lengthwise, then 1/2 inch pieces
1 clove garlic, smashed
3/4 cup tomato paste
1 to 1 1/2 cups red wine
1 cup water
1/2 bunch fresh thyme, tied w/ string
1 bay leaf

Season each short rib generously with salt. Coat a large pot(large enough for meat & veggies) with olive oil and bring to a high heat. Add the short ribs and brown very well, about 2-3 minutes per side. Do not overcrowd pan; cook in batches if necessary. Preheat the oven to 375. While the ribs are browning, puree all the veggies & garlic in the food processor until it forms a coarse paste. When the ribs are very brown on all sides, remove from pan. Drain the fat. Coat the bottom of the same pan with olive oil and add the pureed veggies. Season the veggies generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan (about 5-7 minutes). Scrape the crud and let if reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half. Return the ribs to the pan and add water until it covers the meat. Add the thyme bundle and bay leaf. Cover the pan and place in the oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway during cooking time. Remove the lid during the last 20 minutes to let things get brown and to let the sauce reduce. When done, the meat should be very tender but not falling apart. Serve with the braising liquid.