In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear until browned on all sides, about 3-4 minutes per side. Remove and set aside.

Sauté Vegetables

In the same pot, add onion, carrot, and celery. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute.

Deglaze the Pot

Pour in the red wine to deglaze the pot, scraping any browned bits from the bottom. Allow the wine to reduce for about 5 minutes.

Add Remaining Ingredients

Return the short ribs to the pot. Add beef broth, thyme, and bay leaves. Bring to a simmer.

Braise the Short Ribs

Cover the pot and reduce the heat to low. Let the short ribs braise for 3 hours, or until tender.

Prepare Mashed Potatoes and Brussels Sprouts

While the short ribs are cooking, prepare mashed potatoes and Brussels sprouts as per your favorite recipe.

Finish the Dish

Once the short ribs are tender, remove them from the pot. Strain the sauce and return to the pot. Stir in demi-glace and simmer until thickened.

Serve

Serve the short ribs over mashed potatoes, drizzled with the sauce, alongside Brussels sprouts.