In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef short ribs on all sides until browned, about 4-5 minutes per side. Remove the ribs and set aside.

Sauté Vegetables

In the same pot, add minced garlic, chopped onion, diced carrots, and diced celery. Sauté until the vegetables are softened, about 5-7 minutes.

Deglaze the Pot

Pour in the red wine and scrape the bottom of the pot to release any browned bits. Allow the wine to reduce for about 5 minutes.

Add Broth and Herbs

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

Braise the Ribs

Cover the pot and transfer it to the oven. Braise for about 3 hours, or until the ribs are tender and can be easily pulled apart with a fork.

Making Lomi Tomato

Combine Ingredients

In a bowl, combine diced tomatoes, sliced green onions, lime juice, and salt. Mix well.

Let it Rest

Let the Lomi tomato mixture rest for at least 15 minutes to allow the flavors to meld.

Serving

Plate the Dish

Serve the braised beef short ribs with a generous portion of Lomi tomato on the side.