In a Dutch oven, brown the short ribs in 4 T vegetable oil. Remove and set aside.
Add diced vegetables and thyme to the pot and sauté until golden brown. Add short ribs, cover with wine and broth and bake covered at 250° for 6 to 8 hours (until tender). Remove the short ribs (gently), discard the bones and set aside. Strain the juice to remove the herbs and vegetables for a more elegant sauce.
Combine 2 T vegetable oil and 4 T flour, whisk together and add to the sauce, along with any juice from the ribs. Cook until thickened (about 3 to 5 minutes). Gently add the ribs back to the pot and heat through.
Remove ribs to a platter; cover with sauce a sprinkle with parsley.
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