Combine thyme, salt, pepper, chipotle powder & garlic powder together and season both sides of the beef shortrib (beef chuck flat). In a oven safe large skillet or dutch oven pot over medium-high heat, add olive oil and then sear the seasoned beef on all sides until browned evenly. Pre-heat your oven to 350 degrees. Once the meat has been browned, add the garlic, shallots & bay leaves and brown lightly. Next, de-glaze the vessel and its contents by adding the red wine and the Savory Choice Beef Broth. Stir liquid contents to properly homogenize the mixture. Place the entire cooking vessel and its contents uncovered in the oven for 2 hours turning and basting the meat with the braising liquids every 30 minutes to ensure even cooking and flavor distribution. In the last 5 minutes of the oven cooking cycle, toss in the Baby Bakers and Monaco Vegetable Medley or your own desired vegetable selection. Stir the vegetable and potatoes to evenly coat with the sauce for thorough heating. Once the cooking cycle is done, take out the entire vessel and let it rest on your counter top for at least 10 minutes. This is a great time to re-season your sauce. Now that your meat has rested, you can carve equal portions of the shortribs and plate your dishes.