Preheat the oven to 350°F.

Place a large heavy-bottomed pot over medium-high heat and add the vegetable oil.

When the oil is hot, add the short ribs and brown on all sides. Do not crowd the pan; you may need to brown the ribs in 2 or 3 batches.

As the ribs finish browning, remove them from the pan and set aside.

Add the onions, celery, carrots, and garlic to the pan.

Cook the vegetables until they begin to soften and caramelize. Remove the vegetables from the pot.

Add the red wine to the pot to deglaze, and scrape the browned bits from the bottom of the pot with a spoon.

When the red wine is reduced and begins to thicken, add the vegetables, ribs, bay leaves, and chicken broth.

Cover the pot with a lid and place it into the heated oven.

Cook for approximately 2 1/2 hours.

Strain the ribs and vegetables from the pot, and set them aside.

Return the liquid to the pot and place over medium-high heat.

Skim off the excess fat and cook until the liquid is reduced by half.

Return the vegetables and ribs to the pot.

Serve along with mashed potatoes, noodles, polenta, or even risotto.