5 pounds beef short ribs (6 to 8 English-style ribs), trimmed of excess fat (see note)
  Salt and pepper
2 tablespoons vegetable oil
2 onions, chopped
1 carrot, peeled and chopped
1 celery rib, chopped
2 tablespoons tomato paste
1 teaspoon dried thyme
2 cups red wine
2 tablespoons balsamic vinegar
2 cups low-sodium chicken broth
2 tablespoons Minute tapioca
2 bay leaves
2 tablespoons chopped fresh parsley