Preheat oven to 325 degrees.Bind
rosemary between celery stocks with kitchen twine.
Season ribs with 2 teaspoon salt and pepper. Heat oil in a
large Dutch oven until it smokes. Brown the ribs in batches, on
both side, about 3 min on each side, pouring out all but 3
tablespoons of oil between batches.
Lower heat to medium, add carrots, onion, shallots and garlic
to the pot, Sauté for 5 min, until onions are soft and brown
Stir in tomato paste and cook for 2 min. Add flour and stir
well to combine. Add port, red wine and celery/herb bundle. Raise
flame to high and cook until liquid is reduced by third, about 20
min.
Return ribs to pot, can be placed in two layers, add stock and
1 teaspoon of salt. If stock does not cover the ribs by at least 1
inch, add water at least to that level. Bring to gentle simmer,
transfer to heated oven and cook for 3 hours. Check and stir
occasionally, make sure to bring bottom layer to top. They are
done when the meat is fork tender and falls off the bone.
Transfer ribs to another plater, Skim fat from surface of the
sauce. Discard the solids. Bring sauce to a strong simmer and
reduce liquid until slightly less then half (4 cups) remains,
about 1 hour.
Return ribs to pot, simmer for 10 minutes to reheat and serve.
