5 pounds 3-inch long meaty short ribs
½ cup vegetable oil
4 cups chopped onions (about 2 large)
3 cups chopped celery
2 cups chopped peeled carrots
6 garlic cloves, pressed
2 bay leaves
1 cup red wine
4 cups low-salt beef broth
Preheat oven to 350 degrees. Sprinkle short ribs with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 10 minutes per batch. Transfer ribs to rimmed baking sheet. Add chopped onions, celery, and carrots to pot and sauté until vegetables are light brown, about 20 minutes. Add garlic and bay leaves; stir 1 minute. Place short ribs atop vegetables in pot, arranging in single layer. Pour red wine over ribs and bring to boil. Boil 2 minutes. Add beef broth to pot; cover and transfer to oven.
Braise until meat is tender, about 2 ½ hours. Tilt pot and spoon fat from surface of liquid. Chill uncovered until cold, then cover and chill overnight.
Season sauce to taste with salt and pepper. Spoon sauce around ribs and serve.