Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center.
Generously season Boneless Beef Short Ribs (3.5 pound) on each side with Kosher Salt (to taste) and Ground Black Pepper (to taste).
Heat Vegetable Oil (2 tablespoon) in the pot and then sear the short ribs fat side down. Sear the ribs in batches, so the pot doesn't cool down. Sear until all four sides are a nice golden brown color.
Add the Onion (2) and cover. Allow to cook for 12 to 15 minutes until the onions are nice and tender.
Add Carrot (4), Garlic (6 clove), Bay Leaf (2), Fresh Thyme (4 sprig), and Tomato Paste (1 tablespoon).
Add Beef Broth (2 cup) and Dry Red Wine (2 cup). Bring to a boil with the lid on. Turn the heat off, place pot in the preheated oven for 2 1/2 hours. Turn the meat twice during this time.
Serve these amazing short ribs with seasonal root vegetables and Yukon potatoes. Enjoy!