Beef Ribs Braised in Red WIne

3 kg beef ribs, chopped
3 cloves garlic, crushed
1 onion, chopped
2 large carrots, peeled and diced
3 sticks celery, diced
1 glass red wine
1 can chopped tomatoes
3 bay leaves
2 tsp rosemary
Oil
Salt and pepper


Put the ribs in a large ovenproof dish and bake for 30 minutes at 220 degrees centigrade.



In the meantime, heat oil in a large pan and gently cook onions for 5 minutes or until soft. Add the garlic, carrots and celery, continue cooking until lightly brown. Add the bay leaves and the wine, allow to the wine to bubble. Season with salt and pepper. Add the chopped tomatoes and bring to the boil.



Remove the ribs from the oven, sprinkle on the rosemary and pour the tomato sauce on top. Add enough boiling water to cover the meat. Put a lid on the dish and bake for 3 hours at 150 degrees centigrade.