Preheat the oven to 284 °F. Peel and finely chop the onion. Peel the carrots and cut into thick slices. Cut the celery into pieces. Finely chop the parsley. Crush or finely chop the garlic.

Heat 1/3 of the butter in a large ovenproof roasting pan over medium-high to high heat. Sear the spare ribs until browned all over, turning regularly so all sides get color. Remove the meat to a plate and set aside briefly.

Add the crushed garlic and chopped onion to the pan and cook for 2–3 minutes until fragrant and the onion is translucent. Add the carrots and celery and cook for another 5 minutes, until they begin to color slightly.

Stir the tomato paste into the vegetables and cook for 1 minute. Pour the red wine into the pan and scrape up the browned bits with a wooden spoon. Add the beef stock cube and enough hot water to mostly cover the meat. Add the bay leaves, dried rosemary, dried thyme, dried oregano, half of the chopped parsley, and season with salt and pepper to taste if needed. Bring gently to a simmer.

Return the spare ribs to the pan, making sure the meat is partially submerged in the liquid. Cover the pan with a lid and place it in the preheated oven. Let it simmer for 2.5–3 hours, depending on the thickness of the meat, until very tender.

Remove the lid, increase the oven temperature to 320 °F, and bake for another 30–45 minutes uncovered so the sauce reduces slightly and the meat becomes extra tender.

Meanwhile, bring a pot of salted water to the boil. Cut the potatoes into large pieces and cook until tender.

Drain the cooked potatoes. Add the semi-skimmed milk and 2/3 of the butter. Season the mash with pepper, salt, and ground nutmeg. Mash until smooth and creamy and set aside.

Remove the meat from the pan and wrap it loosely in aluminum foil to keep warm. Strain the braising liquid and reserve the liquid.

Cut or pull the spare ribs apart and serve with the mashed potatoes. Pour the sauce over the meat and garnish with the remaining parsley. Enjoy!