Peel and cut the carrot into small blocks. Remove the skin of the celery and cut into cubes. Cut the baby onion in half.
Wipe the beef rib with dry cloth. Season with salt and black pepper.
Heat the oil. Pan-fry the beef on both sides. Set aside.
Heat the oil in a stew pot. Add garlic, onion, carrot and celery and stir fry. Pour in chicken broth, port wine and ketchup/tomato paste. Add beef ribs. Cover with Lid (used in Oven)/ wrap with aluminum foil.
Put into a preheated oven at 180℃ for 1 hour. Ready to serve. ( For thick cut ribs or ox tail, time should be extended to 2hour 15-30 minutes)