Pat short ribs dry with a paper towel and liberally salt the meat.
Heat 2 tablespoons olive oil in a large oven-safe pot. Once it is hot begin browning the meat, in batches if necessary, about 2 minutes per side.
When the meat has been browned put it aside.
Add onion to the pot. When onions begin to soften, add carrots, celery, and garlic, cooking until all veggies have softened.
Place the short ribs into the vegetable mixture. Add wine and broth to the pot so the meat is covered by liquid. Place thyme bundles on top of the meat.
Cover tightly and place in the oven for 4 hours.
After cooking has finished, the meat should easily pull apart with a fork. Remove the thyme bundles. The vegetables can be strained out of the juices and discarded or served with the juices.
Serve warm with cooking liquid over mashed potatoes and a sprig of thyme.
Notes
Nutrition information assumes all ingredients are consummed.
If you are making this a day ahead of time separate the meat from the juices and put both in the refrigerator overnight. In the morning scrap the hardened layer of fat off the juices and then add them back to the meat for reheating.