Preheat the oven to 150℃.

Bring an oven safe pot with olive oil to a medium-high heat. Place the beef short ribs into the pot.

Make sure they are spread out, not crowded. Leave to sear for a few minutes on each side, until they are relatively deep in colour.

Whilst the short ribs are searing, prepare the vegetables. Peel and chop the carrot, as well as the onion, into medium sized pieces.Peel the outer layer off the garlic.

Remove the short ribs from the pot and set aside. Add the carrot, onion, and garlic to the pot. Let them sweat for a few minutes.

To the veggies, squeeze in the tomato paste. Add the garlic and onion powder. Give everything a stir, and cook for a couple more minutes.

Pour a dash of beef stock into the pot to deglaze the flavours stuck to the bottom.

Place the short ribs back into the pot with the veggies, along with any juices. Pour the remaining beef stock in, so that the majority of the short ribs are submerged. Now is also when you add the thyme, make sure this is submerged in the broth.

Put the lid onto the pot. Place it in the oven for 2 hours.

After 2 hours, check the short ribs. If they need more liquid, top up with beef stock or water.

Put the pot back into the oven for another hour. Then serve and enjoy!