Slow-cooked Beef Ribs in Red Wine Sauce

Pat the beef ribs dry with a paper towel and season generously with salt. In a large pot, heat the olive oil and brown the ribs over high heat on all sides until golden brown. Remove them to a plate and set aside.

In the same pot, add the diced carrots, celery, onion, and garlic. Sauté the vegetables until slightly softened. Add the rosemary and bay leaves, then pour in the red wine. Let it simmer for a few minutes until the alcohol smell evaporates.

Add the vegetable broth, canned peeled tomatoes, and return the browned ribs to the pot. Season with salt and pepper to taste. The sauce should partially cover the meat.