This looks fantastic. Have you posted your ingredients and method? Pretty please if you haven’t.
Sure..pretty classic recipe, actually..
Ingredients,
Beef ribs, garlic, onions/shallots, celery, carrots, parsley, bay leaf, thyme, rosemary, tomato paste, beef stock, red wine,...
Using an oven proof pot with lid
Season ribs with s&p, roll in flour and brown in oil, remove to separate plate
Add onions, garlic, celery, carrots, and saute until soft.
Turn up the heat a bit and add the wine so it boils off to about half.
Add the herbs, tblsp of tomato paste, pepper, and ribs, bone side down..then some beef stock until the ribs are about half covered.
Let that simmer for about 20 minutes, then cover and place in oven at 300 for about 2 hours, or ribs are tender..turn off oven
Remove ribs to a separate pan and cover in foil place back in oven to keep warm..
Return pot to the range and get it simmering..if there is not enough just add some more beef stock, then add some slurry( 1 tblsp of water mixed with water).
Let this thicken for a few minutes, season it, and then strain into a separate pot so stay warm, or heat later..
serve