Season the ribs liberally with herbs
and salt and pepper. Place in a large non-reactive bowl or deep container and cover with wine. Marinate for 12 hours in the refrigerator.
Preheat oven to 375 degrees F.
Remove ribs from marinade
, pour all the wine into a saucepot, and reduce by half. Meanwhile, heat a layer of olive oil
in a large cast iron pan over medium-high heat. Sear
ribs on all sides until well browned. Place browned ribs into a braising or deep roasting pan. Brown onion, carrots
, celery, and garlic in the same cast iron pan, adding more oil as needed. Scatter browned vegetables over the ribs. Add the reduced wine
, the stock
, bay leaves
, and mushrooms. Cover the pan with parchment paper and foil and place in the oven for 5 hours. Transfer from the oven and allow the ribs to rest for 1 hour before removing the bones. Skim
any fat from the sauce. Remove vegetables from the pan and set aside. While ribs are resting, strain sauce
into a saucepot and reduce for 1 hour. Pour hot sauce over ribs and vegetables and serve.