Preheat oven to 300°F. Season the short ribs with salt and pepper.
Heat the olive oil in a large Dutch oven over medium high heat.
Add the beef ribs, in batches, and sear on all sides until well browned, about 4 minutes per side. Transfer to a bowl, until all of the ribs are done.
Reduce the heat to medium and add the garlic. Cook, until fragrant, about 1 minute.
Add the wine and turn the heat back up to medium-high. Simmer until reduced by half.
Add the broth or stock, carrots, and thyme., the the beef and any juices that have accumulated in the bowl.
Cover and bring to a simmer, then transfer to the oven for approximately 2 1/2 hours, turning the meat halfway through cooking.
Serve over mashed potatoes, if desired.