Pat the ribs dry and season generously with salt and pepper.

Heat olive oil in a large heavy-bottomed pot over medium-high heat.

Sear the ribs on all sides until deeply browned (about 3–4 minutes per side). Remove and set aside.

In the same pot, add onion and carrots. Sauté for 3–4 minutes until softened.

Stir in the tomato paste and cook for 1 more minute.

Pour in the red wine, scraping up any browned bits. Let it simmer for 2 minutes.

Add the beef stock, then return the ribs to the pot along with the garlic.

Bring to a gentle simmer, cover, and cook on low for 2.5–3 hours, checking occasionally to make sure the ribs aren't sticking to the bottom of the pan, and topping up with stock or water if needed.

Once the ribs are fall-apart tender, remove them and set aside.

Strain the sauce into a clean saucepan, discarding the solids.

Squeeze out the slow-cooked garlic from its skins and whisk it into the sauce.

Simmer until slightly thickened, then adjust to taste with Worcestershire sauce and a bit of salt and pepper if desired.

Return the ribs to the sauce, coating them well. Simmer for 5 minutes to warm through.

Serve over mashed potatoes with greens on the side.