Braised Beef Ribs

Sear beef ribs (1000 g) for 5-10 minutes until browned and transfer them to a heavy pot. Add onion (150 g), garlic (30 g), bay leaf (2 g), allspice (2 g), chile (5 g), table salt (8 g), dry red wine (250 g), and water (150 g).

Bring the liquid to a boil, lower the heat to a very gentle simmer, and braise the ribs for about 3 hours under a lid. When the meat becomes very tender and starts to pull from the bone, remove the pot from the heat and let the dish rest for 10 minutes before serving.