In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear until browned on all sides, about 8-10 minutes. Remove the ribs and set aside.

Sauté the Vegetables

In the same pot, add chopped onion, carrots, and celery. Sauté until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.

Deglaze the Pot

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 5 minutes.

Add Broth and Seasoning

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

Braise the Ribs

Cover the pot with a lid and transfer it to the preheated oven. Braise for about 3 hours or until the ribs are tender and falling off the bone.

Prepare the Demi Glaze

Once the ribs are cooked, remove them from the pot and strain the liquid. Simmer the strained liquid over medium heat until reduced and thickened to a demi-glaze consistency.

Serve

Plate the mashed potatoes and seasonal vegetables. Top with the tender short ribs and drizzle with the red wine demi-glaze.