Red Wine-Braised Shortribs

INGREDIENTS

• 4 cups low-salt beef stock
• 3 tablespoons vegetable oil
• 1 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)
• Kosher salt and freshly ground black pepper
• 3 medium carrots, peeled, chopped
• 1 tablespoon tomato paste
• 2 sprigs rosemary
• 1 head of garlic, halved crosswise
• 4 sprigs oregano
• 2 fresh or dried bay leaves
• 10 sprigs flat-leaf parsley
• 2 celery stalks, chopped
• 5 pound bone-in beef short ribs, cut crosswise into 2" pieces
• 3 tablespoons all-purpose flour
• 3 medium onions, chopped
• 8 sprigs thyme