Preheat oven to 300 F
Aggressively season the short ribs with salt and pepper.
Preheat a pan over the stovetop that can also go in the oven and has a lid.
Add some olive oil to the pan and sear the meat over high heat to deeply brown on all 6 sides. Remove from the pan.
Add in the onion and saute for about 10 minutes, scraping the bottom of the pan to remove any browned meaty bits.
Add in the garlic and cook 2 minutes. Add in the vinegar, broth, and thyme and stir to combine. Add the meat back in, laying the bones on their side. The liquid should come about half way up.
Cover and place in the oven. After an hour, flip the short ribs and continue to cook.
Cook until the short ribs are fork tender, but not totally falling apart. Serve and enjoy!
