Brown the ribs on all sides in the vegetable oil. I do this in an 8 qt. dutch oven. Remove the ribs from dutch oven and set aside as they are finished. When all of the ribs are browned, place the carrots, onions and garlic in the dutch oven and cook for 3-4 minutes, stirring often until they just start to soften. Stir in the beef broth, tomatoes with their juice, and add the ribs with any accumulated juices. Add all of the seasonings at this time. Cover, bring to a boil, then reduce heat and simmer for about 1 hour. Add the wine at this time.
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