– 4 pounds meaty bone-in short ribs (1 1/2 inches or thicker)

– 5 teaspoons kosher salt, divided

– 1 1/2 teaspoons black pepper

– 6 medium carrots, chopped into 1/2-inch pieces (about 3 cups)

– 4 ribs celery, chopped into 1/2-inch pieces (about 3 cups)

– 1 medium onion, chopped into 1/2-inch pieces (about 1 1/2 cups)

– 8 cloves garlic, minced

– 3 tablespoons tomato paste

– 1 bottle (750 ml) dry red wine (such as Chianti, Cabernet Sauvignon, or Cotes de Rhone)

– 3 cups beef stock or chicken stock, plus more as needed

– 1 (14-ounce) can fire roasted diced tomatoes in their juices

– 1 tablespoon Worcestershire sauce

– 8 to 10 sprigs fresh thyme, tied into a bundle with kitchen string

– 2 tablespoons cornstarch mixed with 2 tablespoons water to create a slurry

– 1/4 cup finely chopped fresh flat-leaf parsley (optional for serving)

For Serving:

– Mashed potatoes, cooked pappardelle or similar pasta, roasted potatoes, or creamy polenta