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1.
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Pour the wine into a large saucepan set over medium heat.
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When the wine is hot, carefully set it aflame.
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Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half.
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Remove from the heat.
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2.
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Center a rack in the oven and preheat to 350F.
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3.
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Warm the oil in a large, heavy, ovenproof pot over medium-high heat.
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Season the ribs all over with salt and the crushed pepper.
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Dust half of the ribs with about 1 tablespoon flour.
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Then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on each side, until well-browned.
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Transfer the ribs to a plate.
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Repeat with remaining ribs.
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Remove all but 1 tablespoon of the fat from the pot, lower the heat under the pot to medium and toss in the vegetables and herbs.
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Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute.
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4.
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Add the wine, ribs and broth to the pot.
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Bring to a boil, cover tightly and place in the oven to braise for 2 1/2 hours or until the ribs are very tender.
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Every 30 minutes, skim and discard fat from the surface.
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(It's best to make the recipe to this point, cool and chill the ribs and broth in the pan overnight; scrape off the fat the next day.
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Rewarm before continuing.)
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5.
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Carefully transfer the meat to a platter; keep warm.
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Boil the pan liquid until it has reduced to 1 quart.
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Season with salt and white pepper and pass through a fine strainer; discard the solids.
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(The ribs and sauce can be combined and kept covered in the refrigerator for 2 to 3 days.
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Reheat gently, basting frequently, on top of the stove or in a 350F oven.)
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6.
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To serve, spoon the celery root puree into the center of 8 plates and top each with a short rib.
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Cross 2 pieces of braised celery over each serving.
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Pour the sauce onto the plate around the puree.
