Instructions

• To start, let’s preheat the oven to 350°F
• Rinse and pat dry the meat and generously season with salt and pepper
• Heat 2 tbsp olive oil in a 6 Qt Dutch oven over medium-high heat. Brown the meat in two batches for 5-6 minutes on each side, then transfer to a plate and set aside
• Add 1 diced onion and cook for 8-10 minutes or until translucent and softened. Then add 2 stalks diced celery and 2 diced carrots, and cook for 3-5 minutes more
• Add 3 cloves smashed garlic and 2 tbsp tomato paste and cook for a few more minutes
• Stir in 2 cups wine, bring to boil, lower the heat to medium and simmer until it reduces in half, about 15-20 minutes
• Add 3 cups beef broth and stir
• Transfer the meat back to the pot, add bay leaves, thyme, and oregano. Cover with the lid and transfer to the oven.
• Cook for 2 ½-3 hours or until the ribs are tender. After, transfer the meat to the plate and cover with foil
• Strain the sauce set and discard the vegetables.
  Pour the liquid back into the pot and simmer until it thickens
• Serve over Mashed Potatoes, and Enjoy!