Heat the olive oil in your Dutch oven over high. Brown the meat in batches until it is very dark. Remove the ribs and set them aside on a plate.

Add the chopped onions, carrots, and celery to the pot. Cook them for five minutes until they are soft. Stir in the garlic and the thick tomato paste now.

Pour in the red wine to deglaze the hot pot. Use your wooden spoon to scrape the dark brown bits. Let the wine boil and reduce by half its size.

Add the beef stock and the fresh thyme sprigs. Place the browned ribs back into the liquid very carefully. The liquid should cover about half of the meat.

Cover the pot with a tight lid and bake. Let it cook for three hours until the meat falls. The ribs should be very tender when you poke them.