Preheat the oven to 350 degrees Fahrenheit.

Season ribs with salt and freshly ground pepper. Heat oil in a large Dutch oven over medium-high heat. Add the short ribs and brown them on all sides. Remove from the pan and set aside.

To the same pot, reheat oil and accumulated fat from browning the ribs (if it is in excess of three tablespoons, discard some of the oil/fat). When oil is hot, add the celery, carrots and onion and season with salt and pepper. Reduce the heat to medium and cook until softened, about 10 minutes, stirring frequently.

Stir in the tomato paste and cook for one minute, then add the red wine and beef stock. Bring the mixture to a boil.

Return the ribs to the pot and add the thyme and bay leaves. Cover and transfer to the oven.

Bake for two and a half to three hours.

Remove the meat from the liquid. Discard bay leaves and skim fat off the top of the braising liquid. Shred the meat, discard the bones and return the meat to the sauce.

Prepare the potato gnocchi according to the package instructions (you may want to sear them after boiling to give the gnocchi a little brown color and texture and prevent gumminess).

Toss some of the gnocchi with pan juices. Top with shredded meat and more pan sauce. Sprinkle with parsley and drizzle with truffle oil, optional. Serve warm.