Braised Beef Ribs in Red Wine Sauce

Pat the beef ribs dry and rub generously with salt. Sear them vigorously on all sides in a large roasting pan or skillet with a little olive oil until they have a nice brown crust. Then remove the meat and set aside.

Cut carrots, celery, onion, and garlic into small cubes. Sauté the vegetables in the rib drippings (add a little more oil if necessary). Add rosemary and bay leaves and deglaze with red wine.

Once the alcohol smell has dissipated, add the vegetable broth and canned peeled tomatoes. Return the seared ribs to the pot and season with salt and pepper.