1. To prepare the short ribs, heat oil in a large skillet over medium heat.
2. Season the short ribs generously with salt and pepper. Add to the skillet and cook over medium/high heat browned. Remove beef from skillet and set aside. In the same pan, add onions, carrots, celery and garlic and cook over medium heat, stirring occasionally, until very soft and lightly browned, about 15 minutes.
3. Preheat oven to 325°F. Place short ribs in a roasting pan. Put cooked vegetables over the meat. Add thyme, rosemary and bay leaves. Pour enough veal stock or low sodium beef stock to cover the short ribs. Cover with foil, and bake for 2 hours or until the bones start to loosen when moved or a skewer can easily be pushed through meat. Transfer the meat to a clean shallow baking dish. Strain the sauce and skim off as much fat as possible. Pour sauce over the meat.
4. To prepare onions: Preheat oven to 375º. Toss onions in olive oil, salt, pepper and thyme. Roast for 15 minutes, or until caramelized and soft.
Set aside until the beef is done. Add to the beef and sauce.
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