Braised Beef Ribs

Pat the ribs dry and season thoroughly with salt. Then, brown them well and quickly in hot oil. Set them aside after browning.

Dice the carrots, celery, onion, and garlic and sauté them with oil in the same pan used for the ribs. Add rosemary and bay leaf and pour in the red wine.

Once you no longer smell the rising alcohol from the pan, add the broth, canned tomatoes, and finally the browned ribs. Season with salt and pepper.