Short Rib Farrotto with Carrots and Parsnips

Name: Short Rib Farrotto with Carrots and Parsnips
Ingredients: 1 quart low-sodium beef broth; 3 tablespoons extra-virgin olive oil; 2 pounds well-trimmed boneless grass-fed beef short ribs, cut into 1/2-inch pieces; Fine sea salt; Pepper; 2 thyme sprigs, plus 1 tablespoon finely chopped thyme; 2 garlic cloves, crushed; 8 cipollini onions (3/4 pound), peeled and quartered; 1 large carrot, cut into 1/2-inch pieces; 1 large parsnip, cut into 1/2-inch pieces; 1 1/2 cups (9 ounces) unpearled farro; 1 cup dry red wine; 1 tablespoon unsalted butter; 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving