4 pounds boneless short ribs, trimmed of excess fat and silver skin, cut into 3-in chunks
2 tsp kosher salt
½ tsp freshly ground black pepper
2 tbsp olive oil
2 medium yellow onions, diced
6 cloves garlic, roughly chopped
1½ tbsp tomato paste
¼ cup all-purpose flour
2⅓ cups red wine
1 cup beef broth
1 bay leaf
5 sprigs fresh thyme
2 large carrots, sliced ½-in
