Trim the ribs of excess fat and then brown on all side in a hot pan (that can be used in the oven) in the olive oil.
Once browned remove from pan and keep warm whilst you add the eschallots and garlic cloves and brown those a little also.
Put the ribs back in the pan, then sprinkle with the pepper, sugar, salt and give them a stir and then add the tomatoes.
Give it all a stir and bring to the boil then add the wine, bay leaves and the rosemary.
Stir it all again and bring to the boil.
Put a tight fitting lid on the casserole dish and put in the oven at 160 degrees fan forced or about 180 normal and cook until fall apart tender – about 1 ½ half hours.
When cooked carefully remove the ribs from the cooking liquor, strain the liquor and put in a clean pot and bring to a firm simmer until it has reduced to a consistency you are happy with – probably reduced by ½ to a 1/3.
While the sauce is reducing trim the gristly skin flaps from the ribs so that all you have left is just cubes of meat (the fat would have rendered during the cooking leaving the gristly skin and the bones will have fallen out during the cooking process and discarded when you strained the sauce.
Serve 3 or 4 pieces of the meat on a plate, spoon the sauce around and over the meat and serve with a side of green beans.
Notes & Tips
You could also serve with a mash of some kind or even some polenta however the rib meat is unctuous and rich and just fine with the beans.