Braised Beef Ribs in Wine

• 1 bottle 750ml Pine Station Red Table Wine
• 2 tbsp. olive oil
• 8 beef ribs
• salt and pepper
• 2 onions, cut in large pieces
• 2 carrots, cut into large pieces
• 2 celery, cut into large pieces
• 1 leek, cut into large pieces
• 8 garlic, chopped
• chopped herbs,: parsley, thyme, rosemary
• 2 cups vegetable broth

In a saucepan, cook down the wine to half of liquid. Meanwhile, heat the olive oil in a large dutch oven and brown ribs ,that have been salt and peppered generously, on all sides .  Set aside ribs after browned.  In the same dutch oven, add vegetables and herbs until browned.  In a large roasting pan, add the vegetables and spread on the bottom. Place the ribs evenly on top of the vegetables. Pour the wine and the vegetable broth over the ribs. Cover tightly with foil or lid and cook 3 hours at 325.  Remove from the oven, uncover and cool. Remove the ribs onto a platter. Strain the vegetables from the sauce. Cool until the fat separates from sauce. Disgard fat and add sauce to a pan. Cook down the sauce to half or until it thickens.  Polenta is perfect with this dish. Pour the sauce over the ribs and polenta.