Heat butter and olive oil in a large pot over medium heat. Add sliced onions and sauté until caramelized for 20-25 minutes.

Transfer caramelized onions to a bowl. In the same pot, brown the beef short ribs on all sides for 4-5 minutes.

Stir in minced garlic and cook until fragrant for about 1 minute. Pour in red wine to deglaze the pot.

Return caramelized onions to the pot, add beef broth, thyme, and bay leaves; bring to a boil, then simmer for 2-3 hours.

Once beef is tender, shred the meat and return it to the pot, stirring well.

Season with salt and pepper. Remove bay leaves before serving hot in bowls.