A rich and flavorful dish featuring tender beef ribs braised in a red wine sauce with aromatic herbs.
Season the beef ribs generously with salt and pepper on all sides.
Let the ribs sit for a few minutes after seasoning to allow the flavors to penetrate.
Heat the olive oil in a large pot over medium-high heat. Sear the ribs on all sides until browned, then remove them from the pot.
Ensure the pot is hot before adding the ribs to achieve a good sear.
Add the onions, carrots, and celery to the pot. Sauté until softened, about 5 minutes.
Stir frequently to prevent the vegetables from sticking to the pot.
Add the garlic and cook for an additional minute until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Pour in the red wine and let it reduce by half, about 5 minutes.
Scrape the bottom of the pot to release any browned bits for added flavor.
Stir in the crushed tomatoes, beef broth, rosemary, and bay leaf. Bring to a simmer.
Adjust the seasoning at this stage if needed.
Return the ribs to the pot, cover, and simmer on low heat for 2.5 hours until the meat is tender.
Check occasionally to ensure the liquid level is sufficient; add more broth if needed.
Remove the ribs from the pot and strain the sauce if desired. Reduce the sauce over medium heat until slightly thickened.
Straining the sauce gives it a smoother texture, but it's optional.
Serve the ribs with the sauce drizzled on top. Garnish with fresh rosemary if desired.
Pair with mashed potatoes or crusty bread for a complete meal.
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