1. In large oven proof pot, place short ribs one layer deep, drizzle with 2 tablespoons of oil, sprinkle with 1/2 teaspoon of thyme and season with salt & pepper. Gently toss to coat. Place, covered in 300°F (150°C) oven for approximately 30 minutes, until fat is rendered from the meat and the meat is shrinking off the bone slightly.
2. While short ribs cook, prep vegetables in a large bowl with garlic. Drizzle with 2 tablespoons of oil, sprinkle with 1/2 teaspoon of thyme, add bay leaves and season with salt & pepper. Gently toss to coat and set aside.
3. Remove short ribs from oven, remove short ribs from pot, placing in large bowl and reserve. Using a spoon or ladle gently remove excess fat from the drippings in the bottom of the pot. Add beef stock to juices (the amount will vary depending on the amount of natural juices you have, and how salty it might be), place pot over medium heat and reduce if needed. Taste. Season as needed.
4. Add seasoned vegetables to stock, cover and place back in oven for 30 – 40 minutes, until vegetables are just cooked and still firm. Remove from oven.
5. Add short ribs to the top of the vegetables, one layer deep and return to the oven for 20 minutes. Remove from oven. Let rest, without heat – uncovered – for about 10 minutes.