Heat a large Dutch oven over medium-high heat and when hot, add the oil. Once the oil is hot add the short ribs, working in batches, and cook until very well browned on all sides, about 10 minutes. Transfer the meat to a bowl or platter and set aside. Add the onions, carrots and celery to the pan and cook, stirring occasionally, until the vegetables are caramelized, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Deglaze the pot with the red wine and cook until reduced slightly, about 1 minute. Add the beef stock, fresh thyme, tomato paste and short ribs and bring to a boil. Reduce the heat so that the liquid just simmers and cover the pot. Simmer for 2 1/2 to 3 hours, stirring occasionally, until the meat is very tender but not yet falling apart. Remove from the pot and plate with the Chipotle Bandera Barbeque Sauce.