1. Preheat your oven to 325°F.

2. Season the short ribs generously with salt and pepper.

3. Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary, sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer the seared ribs to a plate.

4. Reduce the heat to medium and add the onions to the pot. Cook, stirring occasionally, until the onions are softened and lightly caramelized, about 5-7 minutes.

5. Stir in the garlic and cook for an additional 1 minute, until fragrant.

6. Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pot. Bring the wine to a simmer and let it reduce by half, about 5 minutes.

7. Add the beef broth, bay leaves, thyme, and oregano. Return the seared short ribs and any accumulated juices to the pot, making sure the ribs are mostly submerged in the liquid.

8. Cover the pot and transfer it to the preheated oven. Braise the short ribs for 2-2.5 hours, or until the meat is very tender and falling off the bone.

9. Carefully remove the pot from the oven and transfer the short ribs to a serving platter. Discard the bay leaves and thyme sprigs.

10. Taste the braising liquid and adjust the seasoning with salt and pepper as needed.

11. Serve the Opera Red Wine Braised Short Ribs hot, over creamy mashed potatoes or buttered egg noodles, garnished with fresh thyme.