1. Preheat a large dutch oven. 2. Season the short ribs with salt and pepper, brown on all sides in a tbsp of the olive oil. Set aside. 3. Place the onion, garlic, celery, carrot, and tomato into a food processor and blend to a smooth pulp. 4. Add the vegetable pulp and thyme, and cook for about 10 minutes. Pour in the red wine and stock and bring it to a boil. Place the ribs into mix; the liquid should almost cover the meat. Place the lid loosely on top, reduce heat to a simmer, and cook until the meat is very tender, approximately 2 1/2 to 3 hours. Check occasionally to make sure it's not drying out. 5. OPTIONAL: When the ribs are about finished, strain the liquid, pushing down to press solids through. Discard dry remaining pulp. Reduce liquid and serve with ribs. (I only do this for company :) the solids don't bother us.) You can thicken it with flour or cornstarch if desired. ---------------------------------------------------------------------------
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