Preheat your oven to 325°.
Heat a large heavy skillet over medium high heat, then add enough oil to cover the bottom with a light film. Add the ribs and patiently brown them well on all sides. Place the browned ribs on a platter, drain most of the fat from the pan and place it back over the heat.
Add the onions, celery and carrot to the hot pan and sauté for a few minutes until they heat through and smell great. Add the ribs back to pan, upside down, so that the bones curve upward submerging the beef and cover with wine. Add the rosemary and bay leaves and season well with salt and pepper. Cover with a tight-fitting lid, or with foil and place in the oven to braise for at least two hours. The ribs are done when they are fork tender and nearly falling off the bone.
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