Preheat oven to 180 degrees. In a lidded casserole enough to hold all the ribs at once, heat up your oil, and seal the beef ribs on each side. Remove them from the pot and add in your onion, carrot and garlic, and sweat down until softened, add your spices, bay and sugar, and stir, then nestle your short ribs back into the pan, add your beef stock and thyme, season with plenty of salt and pepper, put your lid on, and pop it into the oven for two hours.
The meat should be tender and falling off the bone. Skim the fat from the top and serve with the braising liquid, mash and greens.
