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1
Preheat the oven to 325.
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2
Season the ribs with salt and pepper and sprinkle with the herbs.
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3
In a large skillet, heat the vegetable oil.
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4
Add the bacon and cook over moderate heat until crisp, about 6 minutes.
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5
Using a slotted spoon, transfer the bacon to a medium nonreactive roasting pan.
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6
Working in two batches, add the ribs to the skillet and cook over moderately high heat, turning a few times, until richly browned, about 6 minutes per batch.
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7
Transfer the ribs to the roasting pan.
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8
Add the onion, carrot and celery to the skillet and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes.
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9
Add the wine and beef broth and boil, scraping up the browned bits from the bottom of the skillet.
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10
Pour the liquid and vegetables over the ribs.
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11
Cover and braise in the oven for about 4 hours, turning the ribs once, until the meat is very tender.
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12
Transfer the ribs to a deep platter.
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13
Strain the braising liquid into a medium saucepan.
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14
Skim off the fat and boil the sauce over high heat until reduced to 2 cups, about 3 minutes.
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15
Season with salt and pepper, pour the sauce over the ribs and serve.
