Brown ribs in a large pan seasoned with 2T oil, reserve to a soup 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 10 cups water with boquet garni and bring to a boil. Place pot in a 325 degree oven for 90 minutes.

Cool and 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 dice the meat, place meat in broth and chill overnight.

The next day, discard fat that solidifies over the top of the broth.

Utilize as needed for enriched beef stock recipes.