Take the ribs out of the fridge early. Sprinkle salt and pepper on every single side. Use a good amount of seasoning for best results. This helps the meat taste great inside and out.

Heat oil in your large Dutch oven pot. Place the ribs in the hot oil carefully. Brown them until they have a dark crust. Do not crowd the pot during this step. Work in batches to keep the heat high.

Remove the meat and set it aside. Put the onions, carrots, and celery in. Cook them until they are soft and brown. This builds the foundation of your tasty sauce. The smell will be very wonderful now.

Stir in the tomato paste with the veggies. Cook it for two minutes until it darkens. This removes the raw taste of the paste. It makes the sauce look very rich and red.

Pour the red wine into the hot pot. Scrape the bottom with your wooden spoon. These brown bits have the most flavor inside. Let the wine simmer and reduce by half.

Pour the beef stock into the Dutch oven. Add the garlic and all the fresh herbs. Place the seared ribs back into the liquid. The liquid should cover half of the meat.

Put the lid on the pot very tight. Place it in a low heat oven. Let it cook for three hours slowly. The meat will become very tender and soft. Check it once to see the liquid level.

Take the ribs out of the pot carefully. Strain the liquid through a fine mesh strainer. Boil the sauce to make it thick. Pour the shiny sauce over the warm meat.