- Preheat oven to 350F
- Pat dry, season generously with salt and pepper
- Heat 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 onion and cook for 8-10 minutes or until translucent and softened. Add celery and carrots, and cook for 3-5 more minutes
- Add garlic and tomato paste, cook for a few more minutes
- Stir in wine, bringing to a boil. Lower the heat to medium and simmer until it reduces by half, about 15-20 minutes
- Add 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 1/2 – 3 hours or until the ribs are tender
- Transfer the meat to a plate and cover with foil
- Simmer the sauce until it thickens
- Serve over mashed potatoes or rice and enjoy!
Get Free Shipping Nationwide on Orders Over $150 | Local to Richmond? Enjoy Free Delivery on Orders Over $50!
