Generously sprinkle salt and pepper on all sides of the ribs. Do not be shy with the seasoning. This is the first layer of flavor for your dish. Let the meat sit for ten minutes.

Heat oil in your Dutch oven over medium-high heat. Brown the ribs in batches. Ensure every side has a deep brown crust. Remove the ribs and set them aside on a plate.

Add onions, carrots, and celery to the same pot. Cook them until they become soft and slightly brown. The vegetables will pick up the tasty meat bits from the bottom. This adds amazing flavor.

Stir in the smashed garlic and tomato paste. Cook for about two minutes. The tomato paste should turn a dark brick red color. This creates a thick and rich base for the sauce.

Pour in the red wine slowly. Use your wooden spoon to scrape the bottom of the pot. This process is called deglazing. It releases all the caramelized flavors into the liquid.

Let the wine boil until it reduces by half. This removes the harsh alcohol taste. It leaves behind a sweet and fruity essence. Your kitchen will start to smell incredible at this stage.

Place the browned ribs back into the pot. Pour in the beef stock until the ribs are almost covered. Add the thyme, rosemary, and peppercorns. Bring the liquid to a light simmer.

Cover the pot with a tight lid. Place it in a preheated oven at 325°F. Let it cook for about three hours. The meat should be falling off the bone when it is done.

Remove the ribs and herbs from the pot. Skim the fat off the top of the liquid. You can boil the sauce to thicken it further. Pour this rich gravy over the meat.