Braised meat is incredibly easy as long as you have the time to let it do its business in the oven. All I did was brown the meat in a sturdy dutch oven, then removed it to make room for sauteing red onions, then carrots. Then two cups of red wine to deglaze. Slowly added two cups chicken stock. Returned the ribs to the mix, arranging them just so, covered the whole shebang and stuck it in a 325 degree oven for 2-3 hours. Voila, you are done. I mashed potatoes with skin on, some butter and yogurt, salt and pepper.
Welcome, to the land of beef!