Braised Short Ribs

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2 tablespoons canola oil

6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds); see Note

Kosher salt and freshly ground pepper

1 large onion, finely chopped

2 carrots, sliced

3 celery ribs, sliced

3 garlic cloves, thickly sliced

One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon

4 thyme sprigs

3 cups chicken stock

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