Yield: 4 servings
- 4 tablespoons vegetable oil
- 4 full individual beef ribs, about 6” to 8” long, or 8 to 12 smaller pieces
- 3 onions, peeled and chopped
- 2 stalks of celery, chopped
- 3 carrots, peeled and chopped
- 1 x 750 ml bottle of Cabernet Sauvignon
- 1 tablespoon dried rosemary or 1 bunch fresh
- 4 bay leaves
- Sprinkled sea salt and freshly ground black pepper, to taste
- Preheat your oven to 325°.
- Heat a large heavy skillet over medium high heat, then add enough oil to cover the bottom with a light film.
- Add the ribs and patiently brown them well on all sides.
- Place the browned ribs on a platter, drain most of the fat from the pan and place it back over the heat.
- Add the onions, celery and carrot to the hot pan and sauté for a few minutes until they heat through and smell great.
- Add the ribs back to pan, upside down, so that the bones curve upward submerging the beef and cover with wine.
- Add the rosemary and bay leaves and season well with salt and pepper.
- Cover with a tight-fitting lid, or with foil and place in the oven to braise for at least two hours.
- The ribs are done when they are fork tender and nearly falling off the bone.