Braised Beef Ribs in Red Wine Sauce

Pat the beef ribs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven and sear the ribs on all sides until they have a nice brown crust. Then remove them from the Dutch oven and set aside.

Meanwhile, finely dice the carrots, celeriac, onion, and garlic. Sauté the vegetables in the rib drippings until translucent. Add rosemary and bay leaves, then deglaze everything with the dry red wine. Let the wine reduce briefly until the alcohol smell has evaporated.

Add the vegetable broth and canned peeled tomatoes to the vegetables. Return the seared ribs to the Dutch oven so they are almost completely covered with liquid. Season with salt and pepper.