Sandwiches with beef ribs in wine

1. Cut the ribs one by one. Finely chop the onion, carrot, garlic and celery. Combine all ingredients, except baguette, in a container and refrigerate for 12 hours.

2. Dry the meat with paper towels, rub with salt and ground pepper. Fry the meat in vegetable oil in a roaster until golden brown.

3. Pour in 2 cups of wine from the marinade, evaporate a little.

4. Add vegetables from the marinade to the meat, add water so that it completely covers the meat. Bring to a boil, cover and simmer in an oven preheated to 140°C until meat is absolutely tender, about 2 hours.

5. Cool, refrigerate for 4-12 hours. Remove fat, reheat and serve in a cut baguette, sprinkled with horseradish.