Preheat oven to 325. Season ribs with salt and pepper. In a cast-iron skillet over medium-high heat, sear ribs for about 2 minutes on each side. Remove and place ribs in roasting dish (for 2 ribs I used a glass loaf dish).
Deglaze the skillet with red wine and with a wooden spatula, scrap the bits up. Add beef broth, garlic, and tomato paste and bring to a simmer for about 5-10 minutes.
Pour pan sauce into the roasting dish. The ribs should be just about covered. Cover with foil and place in preheated oven and cook for 3 hours.