• Preheat oven to 300° Fahrenheit

How to caramelize the onions:

• Heat a large skillet over medium/high heat. Add 2 tablespoons of olive oil and the sliced onions. Cook, stirring only occasionally, for 5 minutes.
• Add the butter to the onions along with salt, pepper, and thyme sprigs.
• Cook, stirring only occasionally for 15-20 minutes, or until the onions are lightly golden brown and caramelized. Remove the spent thyme sprigs.
• Use a slotted spoon or spatula to remove the onions to a bowl and set aside.

How to prepare the beef short ribs:

• Add the olive oil to the same skillet and season the prepared short ribs with the salt and pepper.
• Heat the skillet to medium/high and sear the short ribs on all sides until deeply brown (about 4-5 minutes per side).
• Transfer the seared short ribs to a 6-7 quart Dutch oven. Add the bay leaves and additional fresh thyme to the pot with the short ribs. Top the ribs with the caramelized onions. Set aside and make the braising liquid.

How to make the braising liquid:

• Reduce the heat in the same skillet to medium/low.

  Add the beef stock and red wine to the skillet, and use a slotted spatula to scrape up the browned bits of beef and onion from the bottom of the skillet.

  Season the braising liquid with the remaining salt and pepper (if desired).
• Carefully pour the braising liquid over the prepared short ribs in the Dutch oven and cover the pot.
• Cook, covered, for 3 hours.

  Remove the pot from the oven and use a slotted spoon to remove the short ribs and caramelized onions from the pot (keep warm), leaving the liquid behind.
• Place the braising liquid in the Dutch oven onto the stovetop and bring it to a medium simmer. Simmer for about 10 minutes to thicken and reduce the sauce.
• To serve, add the ribs and onions to a platter and spoon the sauce over top.
• Serve plain, or over mashed potatoes, noodles, rice, or polenta.