Brown ribs in a large pan seasoned with 2T oil, reserve to a large stock pot.
Deglaze pan with the vegetables and herbs, tossing to color up the vegetables.
Add the tomato and wine.
Bring to a boil and cook for 2 minutes.
Pour contents of pan over the ribs, add 4 quarts water and bring to a boil.
Lower heat to maintain a simmer and cook for 90 minutes.
Strain and cool liquid, skimming and discarding fat.
Remove ribs and bones.
When cool enough to handle, slip meat from bones, discarding bones.
Slice meat ‘rectangles’ away from the cartilage that holds them to the bones. Discard the cartilage and reserve or dice the meat, you can place meat in broth and chill overnight, or pan crisp and serve the meat as another meal.
The next day, discard any additional fat that solidifies over the top of the broth.
Utilize as needed. For the recipe below or for other enriched beef stock recipes.