Braised Short Ribs

1. Preheat the oven to 300°F (150°C).

2. Heat avocado oil in a large Dutch oven over medium-high heat.

3. Season the short ribs with salt and freshly ground black pepper.

4. Brown the ribs on all sides, working in batches if necessary.

5. Remove ribs and set aside.

6. In the same pot, add minced garlic, diced onion, celery, and carrots; sauté until softened.

7. Add tomato paste and stir for 1 minute.

8. Pour in red wine, bring to a simmer and reduce by half.

9. Add beef stock and thyme, stir well.

10. Return the ribs to the pot, submerging them in the liquid.

11. Cover and transfer the pot to the preheated oven.

12. Braise in the oven for 2.5 to 3 hours until the meat is tender.