First, preheat the oven to 350°F.

Wash and dry the meat, then season it generously with salt and pepper.

In a 6 Qt Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the meat in two batches for 5-6 minutes on each side, then transfer to a plate and set aside.

Add one diced onion and cook for 8-10 minutes, or until it becomes translucent and soft. Then add two diced celery stalks and two diced carrots, cooking for an additional 3-5 minutes.

Add three smashed garlic cloves and 2 tablespoons of tomato paste, cooking for a few more minutes.

Stir in 2 cups of wine, bring to a boil, then lower the heat to medium and simmer until it reduces by half, about 15-20 minutes.

Add 3 cups of beef broth and stir.

Return the meat to the pot and add bay leaves, thyme, and oregano.

Cover with the lid and move to the oven.

Cook for 2 ½-3 hours, or until the ribs are tender.

Transfer the meat to a plate and cover with foil.

Strain the sauce, discarding the vegetables.

Pour the liquid back into the pot and simmer until it thickens.