Braised Beef Ribs in Red Wine

Peel the garlic cloves and trim the root ends.

Season the ribs generously with salt and pepper, then sear them in an oven-safe pot with a splash of oil over medium heat.

Stir in the tomato paste and add the whole garlic cloves, cooking for about a minute.

Pour in red wine until it comes halfway up the meat.

Cover the pot with foil.

Braise in the oven at 160–180°C for 2–3 hours until the meat is fall-apart tender and pulls easily from the bone.

Halfway through, flip the ribs.

Remove the foil, taste the sauce, and adjust the seasoning with sugar, salt, and pepper to your liking.