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1
In a large skillet, heat the oil.
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2
Season the ribs with salt and pepper.
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3
Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes.
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4
Transfer the ribs to a shallow baking dish in a single layer.
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5
Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes.
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6
Add the wine and thyme sprigs and bring to a boil over high heat.
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7
Pour the hot marinade over the ribs and let cool.
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8
Cover and refrigerate overnight, turning the ribs once.
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9
Preheat the oven to 350.
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10
Transfer the ribs and marinade to a large, enameled cast-iron casserole.
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11
Add the chicken stock and bring to a boil.
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12
Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart.
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13
Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
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14
Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off.
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15
Strain the sauce into a heatproof measuring cup and skim off as much fat as possible.
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16
Pour the sauce over the meat; there should be about 2 cups.
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17
Preheat the broiler.
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18
Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes.
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19
Transfer the meat to plates, spoon the sauce on top and serve.
