- Preheat oven to 180°c. Season the ribs with salt and pepper. Heat a frying pan and add the oil, then add the ribs and brown, sealing all surfaces. Transfer to a roasting tin or large casserole dish (you can also cook these in slow cooker on low for 6-8 hours).
- In the same frying pan, fry the garlic, onion, carrots and celery until soft and lightly browned. Add the flour and cook for few minutes, then the tomato purée. Add the wine and stock, stirring all the time until boiled. Pour the vegetables and sauce onto the ribs, add the herbs, stir and cover with a lid or foil. Cook for 3-3½ hours or until meat is tender and falling off the bones.
- Check the consistency of the sauce, if it isn’t thick enough remove the ribs and keep warm, then boil the sauce to reduce to thicken.
- Serve with baked sweet potatoes and crispy slaw.