Beef ribs braised in wine

Ingredients:

• 6 pieces of rib edge, trimmed of fat and films
• 1 bottle of Cabernet Sauvignon wine
• 2 tablespoons of vegetable oil
• 1 teaspoon crushed black peppercorns
• Matzo meal for breading
• 10 peeled garlic cloves
• 8 large shallots, peeled, washed, cut lengthwise and dried
• 2 medium carrots, peeled and cut into 2.5 cm lengths
• 2 celery stalks, peeled and cut into 2.5 cm lengths
• 2 tbsp tomato paste
• 1 medium leek, coarsely chopped (white and light green parts only)
• 6 sprigs of parsley
• 2 sprigs of thyme
• 2 bay leaves
• 2 liters of unsalted beef broth or chicken broth
• Salt and ground white pepper

Preparation:

1. Pour the wine into a large saucepan and place it over medium heat. When the wine is hot, carefully light it on fire. Let the flame die down, then increase the heat to bring the wine to a simmer. Reduce by 1/2. Remove the saucepan from the heat.
2. Place a rack in the center of the oven and preheat to 180°C.
   
   In a Dutch oven or large ceramic pot large enough to accommodate the meat, heat the oil over medium-high heat. Season the ribs with salt and ground pepper.
   
   Sprinkle the meat with about 2 tablespoons of matzo meal, then when the oil is hot, add the ribs to the pan and cook for 4-5 minutes on each side, until well browned.
3. Transfer the seared ribs to a plate. Remove all but a tablespoon of fat from the pan, reduce the heat to medium, and toss the vegetables with the herbs. Lightly sauté the vegetables for 5-7 minutes, then add the tomato paste and cook for 1 minute to combine with the contents of the pan.
   
   Add the reduced wine, browned ribs, and broth to the pan. Bring to a boil, cover tightly, and simmer in the oven for about 2.5 hours, until the ribs are tender when pierced with a fork. Lift the lid every 30 minutes or so to skim off any fat that rises to the surface.
4. Carefully transfer the meat to a warmed rimmed serving bowl and keep warm. Simmer the remaining sauce in the pan until it thickens and reduces to about 1 liter. Season with salt and pepper and strain through a fine-mesh sieve, discarding any solids.
   
   Innings: Pour the sauce over the meat. Serve with fried vegetables (see recipe) optional.