Start by searing the ribs in a hot skillet with a drizzle of olive oil. This process will give the meat a delicious crust and help to seal in the juices.

Next, sauté the onion, carrots, celery, and garlic in the same skillet until they become fragrant and golden brown. These aromatic vegetables will add depth of flavor to your dish.

Deglaze the skillet with red wine, scraping the bottom to release any flavorful browned bits. Then, add beef broth, salt, pepper, and a sprig of fresh thyme to create a savory braising liquid.

Transfer the seared short ribs and the vegetable mixture to an oven-safe pot or Dutch oven. Cover the pot with a lid and slow-cook the ribs in the oven at a low temperature until the meat becomes tender and falls off the bone.

Once the ribs are done, strain the cooking liquid into a separate container, discarding the cooked vegetables. Return the liquid to the pot and simmer over medium heat.

In a small bowl, mix softened butter and all-purpose flour to form a smooth paste called a roux. Gradually whisk the roux into the simmering liquid, stirring constantly until the gravy thickens to your desired consistency.

If you prefer a darker gravy color, you can enhance it with a few drops of gravy browning sauce, although this is optional.

And there you have it! A tantalizing combination of beef short ribs, aromatic vegetables, red wine, and savory gravy that will leave your taste buds singing.