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1
Preheat the oven to 300-325F.
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2
Choose a heavy casserole or dutch oven with a lid.
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3
Use a skillet if necessary to brown the ribs and transfer to the casserole to finish.
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4
Heat enough oil to brown the ribs successfully-- it should cover the bottom of the pan.
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5
Season the ribs with salt and pepper.
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6
Brown in batches.
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7
Reserve the ribs on a plate.
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8
Pour off excess fat from the pan and add the mirepoix- carrot, onion and celery.
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9
Cook until nicely caramelized.
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10
Add the garlic and tomato paste.
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11
Cook for 1 minute.
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12
Add the wine and cook until reduced by half, then add the stock, spices and herbs.
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13
Bring to boiling then add the ribs to the pot.
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14
(If using a skillet, prepare to this point and transfer to the baking dish).
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15
Cover the ribs and place in the oven.
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16
After about 20-30 minutes, check the ribs to see that the liquid is not boiling or bubbling.
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17
Reduce the oven heat if necessary.
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18
Cook until tender-- about 2 hours.
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19
Keep checking to make sure there's enough liquid.
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20
When the ribs are done, remove from the pot and keep warm.
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21
Let the pot rest until the fat rises to the surface.
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22
Remove any excess fat.
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23
Remove the cinnamon stick and herb sprigs.
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24
For a more refined sauce, puree or put through a food mill.
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25
Reheat the sauce to boiling, adjusting the seasonings, and reduce until nicely thickened.
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26
Serve the ribs warmed in the sauce.
