Season the short ribs with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.
In the same pot, sauté onion, carrots, celery, and garlic until softened, about 5 minutes. Stir in tomato paste and cook for 1–2 minutes.
Deglaze with red wine, scraping the bottom of the pot. Add beef broth, thyme, bay leaves, and the seared short ribs.
Bring to a simmer, cover, and transfer to the preheated oven. Braise for 2.5–3 hours or until the ribs are fork-tender.
Remove the short ribs, shred the meat, and discard the bones. Stir in maple syrup and adjust seasoning with salt and pepper.