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1
Heat the oven to 300 degrees F and arrange a rack in the bottom third.
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2
Pat the ribs dry with a paper towel and rub them with 1 tablespoon of the oil.
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3
Season well with salt and pepper.
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4
Let the ribs come to room temperature, about 30 minutes.
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5
Once the meat is ready, place a Dutch oven or a large, heavy-bottomed pot over medium-high heat and add the remaining 2 tablespoons of oil.
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6
When the oil shimmers, add the ribs and sear until well browned on both sides, about 4 to 5 minutes per side.
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7
Remove the ribs to a large plate or baking sheet and set aside.
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8
Reduce the heat to medium; add the onion, leek, carrots, and celery to the pot; and season with salt and pepper.
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9
Cook, stirring occasionally, until the vegetables are tender and browned, about 8 minutes.
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10
Add the wine and cook, scraping up any browned bits from the bottom of the pan, until its reduced by half, about 5 minutes.
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11
Add the broth and reserved ribs and bring the mixture to a boil.
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12
Cover the pot with a tightfitting lid and transfer it to the oven.
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13
Cook until the meat falls off the bone, about 2 1/2 hours.
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14
Remove the ribs from the oven, transfer to a plate, and cover loosely with aluminum foil.
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15
Strain the braising liquid through a mesh strainer into a medium bowl; discard the solids.
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16
Using a large spoon or fat separator, skim the fat from the surface of the liquid and discard.
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17
Return the braising liquid to the pot and keep it warm while you make the .
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18
Serve the ribs with a bit of the braising liquid over or with the salad on the side.
