Pat the boneless short ribs dry with paper towels. Season all sides evenly with kosher salt and black pepper. In a bowl combine minced garlic, soy sauce, Worcestershire sauce, brown sugar, apple cider vinegar, olive oil, smoked paprika and dried thyme. Rub the mixture over the beef pieces, place in a dish or resealable bag, cover and refrigerate for at least 1 hour and up to overnight (4–12 hours is ideal) to develop flavor.

Remove the beef from the refrigerator 30 minutes before cooking to come closer to room temperature.

Braising

Sear the Ribs

Preheat the oven to 325°F (160°C). Heat a heavy ovenproof Dutch oven or large skillet over medium-high heat. Add 1 tablespoon of olive oil. When shimmering, remove excess marinade from the ribs (reserve the marinade) and sear the ribs in batches without crowding until deeply browned on all sides, about 3–4 minutes per side. Transfer browned ribs to a plate.

Sauté Aromatics

Reduce heat to medium. Add the sliced onion, carrots and celery to the pot and sauté 6–8 minutes until softened and starting to brown. Stir in the reserved marinade and tomato paste and cook 1–2 minutes to caramelize the paste and blend flavors.

Deglaze and Build Liquid

Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by half, about 2–3 minutes. Add beef stock and bay leaves, stir to combine.

Braise

Return the seared ribs and any accumulated juices to the pot, nestling them into the liquid and vegetables so they are partially submerged. Bring the liquid to a gentle simmer on the stovetop, then cover the pot and transfer to the preheated oven. Braise until the meat is fork-tender and easily pulls apart, 2 to 2 1/2 hours. Check once at about 1 1/2 hours to ensure liquid level is adequate; add up to 1/2 cup hot stock or water if necessary.

Finishing and Serving

Reduce Sauce

When ribs are tender, remove the pot from the oven. Transfer the ribs to a warm plate and tent with foil. Skim off and discard any excess fat from the surface of the braising liquid. Place the pot on the stovetop over medium-high heat and reduce the liquid until slightly thickened, about 6–8 minutes. For a silkier finish, whisk in 1–2 tablespoons cold butter. If you prefer a thicker gravy, whisk together 1 tablespoon flour with 1–2 tablespoons cold water to make a slurry and stir into the simmering sauce; cook 2–3 minutes to remove raw flour taste.

Finish and Plate

Stir chopped parsley and optional lemon juice into the sauce, taste and adjust seasoning with salt and pepper. Return the ribs to the sauce to warm for 1–2 minutes. Serve the boneless ribs spooned with sauce and braised vegetables over mashed potatoes, polenta, or buttered noodles.

Leftovers: cool completely and refrigerate up to 3 days, or freeze for up to 3 months. Reheat gently in a covered pan with a splash of stock.