Heat the oil and fry the ribs evenly until browned. Transfer them to a clay pot. Fry the chopped leeks and carrots in the rib fat. Once softened, add 1 cup of the blend of tomato paste dissolved in hot broth.
Add the wine and mix it with all the other spices and chopped garlic. Add this to the ribs and stir slightly in the pot. Put it to bake for about an hour and a half at 392°F (200 °C).