Stick a clove through the skin of whole onion. Press firmly to ensure the clove is secured into the onion. Tie the sprigs of thyme and parsley into a tight bundle with butchers twine. Set aside.

Add the beef ribs or flanken, beef bones, celery, carrots, the whole onion, bay leaf, thyme and parsley bundle, salt, pepper and olive oil into a large stock pot. Add enough water into the pot to reach about 1 inch under the top edge of the pot. Place the pot over high heat and bring the mixture to a boil. Partially cover the pot with a lid. Reduce to medium low heat and continue cooking with a gentle simmer for about 2 hours. Skim the impurities that rise to the surface of the soup during cooking. 

Meanwhile, place 2 tablespoons olive oil into a skillet over medium or medium low heat. Add the cabbage, garlic and onion and sauté until the vegetables are soft and translucent, about 10 to 15 minutes. Transfer the sautéed vegetables to a plate and set aside. 

After 2 hours of cooking the soup base of the borscht, add the sautéed cabbage, onions and garlic, the grated beets, canned tomatoes, vinegar and sugar. Stir the soup until combined and increase the heat to high. Bring the soup to a boil and reduce the heat to medium low. Continue cooking the soup partially covered on a gentle simmer for an additional hour. 

Before serving, discard the beef bones, whole onion with clove, the bay leaf and the thyme and parsley bundle. 

Serve the borscht hot and garnish with a few parsley sprigs.