Step 1: Prepare the Short Ribs
Season the boneless short ribs with salt and black pepper on all sides
Heat olive oil in a large Dutch oven or heavy-bottomed pan over medium-high heat
Sear the short ribs for about 3 minutes per side until browned
Remove them from the pan and set aside

Step 2: Cook the Aromatics
In the same pot add the chopped onions, carrots, and celery
Sauté for about 5 minutes until softened
Add the minced garlic and cook for another minute
Stir in the tomato paste and cook for 2 minutes to enhance its richness

Step 3: Deglaze and Add Liquid
Pour in the red wine and scrape the bottom of the pot to deglaze it
Let the wine simmer for 3 minutes to reduce slightly
Add beef broth, soy sauce, and Worcestershire sauce
Return the seared short ribs to the pot and nestle them into the liquid
Add the bay leaves and fresh thyme

Step 4: Braise the Short Ribs
Cover the pot with a lid and transfer to a preheated oven at 325°F
Let the short ribs cook for about 2.5 to 3 hours until fork-tender

Step 5: Serve and Enjoy
Remove the short ribs from the pot and discard the bay leaves and thyme sprigs
If desired strain the braising liquid and reduce it over medium heat for a richer sauce
Serve the short ribs over mashed potatoes or buttered noodles
Drizzle with the sauce and garnish with fresh parsley