Directions:

1. Heat oven to 325°F. Season short ribs with 3/4 teaspoon each salt and pepper.
2. Heat large Dutch oven on medium-high. Add 1 tablespoon oil and then (in batches if necessary) brown short ribs, 8 to 10 minutes total; transfer to bowl. Discard fat; return to medium heat.
3. Add remaining tablespoon oil, then garlic and half of onions; season with 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until beginning to soften, 6 to 8 minutes. Add tomato paste and flour and cook, stirring, 2 minutes.
4. Stir in wine, then add short ribs with any juices and simmer 20 minutes. Add thyme and bay leaf, then scatter carrots, celery and remaining onions on top. Add enough broth to just cover short ribs. Bring to a boil, then cover, transfer to oven and cook until meat is very tender, 3 to 4 hours.
5. Discard herbs. Transfer short ribs and vegetables to platter and cover with foil to keep warm. Transfer liquid to fat separator and let stand 3 minutes. Pour braising liquid back into pot, leaving fat behind, and simmer until slightly thickened, 10 to 15 minutes.
6. Remove bones. Serve short ribs and vegetables (if desired) over polenta or potatoes. Spoon sauce over top and sprinkle with salt, pepper and parsley.

Nutritional info (per serving):

• About 650 calories, 53.5 g fat (22 g saturated), 33 g protein, 430 mg sodium, 12 g carb, 2 g fiber