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1
Place 2 cloves garlic and some coarse salt in a mortar, and pulverize to a paste.
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2
Rub meat with paste and sprinkle with pepper.
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3
Set aside 1 hour.
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4
Heat 1 tablespoon oil in a heavy saucepan.
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5
Add carrots, onions, leeks and remaining garlic.
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6
Saute over low heat until soft but not brown.
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7
Stir in thyme and bay leaf.
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8
Add wine and vinegar, bring to simmer, transfer to bowl.
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9
Set aside to cool to room temperature.
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10
Place ribs and wine mixture in a large heavy-duty plastic bag.
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11
Seal well, and refrigerate 8 to 24 hours.
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12
Preheat oven to 275 degrees.
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13
Remove ribs from marinade, scraping off vegetables.
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14
Pour marinade with vegetables into saucepan.
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15
Add stock and bring to simmer.
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16
Pat ribs dry; season with salt and pepper.
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17
Heat remaining oil in large skillet, add ribs and quickly brown on all sides.
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18
Transfer to roasting pan.
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19
Pour heated marinade over ribs, cover with parchment paper and foil, and roast 3 1/2 to 4 hours, until fork-tender.
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20
Remove from oven, and let stand 10 minutes.
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21
Remove ribs from liquid.
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22
Remove bones, and trim all gristle and surface fat, keeping meat in one large slab.
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23
(Meat can now be refrigerated up to 3 days before grilling.)
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24
Strain liquid and skim off grease.
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25
(If ribs won't be grilled immediately, liquid can be refrigerated until fat solidifies to simplify removal.)
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26
Boil down strained liquid until reduced to barely 1 cup and slightly thickened.
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27
Remove from heat, and whisk in butter bit by bit.
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28
Season to taste with salt and pepper, and keep warm.
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29
To serve, slice slab of meat in half horizontally with a large knife, and cut each piece into two or three portions.
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30
Place meat on grill or in grill pan over high heat, and sear briefly on both sides until heated through, lightly browned and traced with grill marks.
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31
Serve drizzled with sauce.
