Recipe from the creative and never dull Anne Burell. I halved the recipe, call it experimental. I couldn't get a good picture, hope this will do.
Step 1: Brown the ribs on both sides and remove from pan, drain fat.
Step 2: Slice carrots, celery, onion and garlic and run through food processor to create a coarse mixture
Steps 3 and 4: Sautee vegetable mixture in olive oil and add tomato paste, stir and let cook 4-5 minutes (don't forget to add salt).
Step 5: Add wine, reduce
Step 6: Return ribs to pot, add water to cover, add bay leaf and thyme (fresh is best if you have it). Cover well and let sit in 375F oven for a couple of hours.