Pat the beef ribs dry and season with salt and black pepper. Heat a little oil in a heavy-based casserole and sear the ribs on all sides until golden. Remove and set aside.
In the same pan, sauté the onion, carrot, celery and garlic over medium-low heat until softened. Add the fermented black beans and tomato paste and cook for a further minute.
Return the ribs to the pan. Add the red wine and Ruby Port, bring to the boil and cook for 3–5 minutes, scraping any caramelised bits from the bottom of the pan.
Add enough stock to cover the ribs. Bring to the boil, then cover and simmer over low heat for 2½–3 hours, turning occasionally, until the meat is tender.
Remove the ribs and strain the cooking liquid. Return the liquid to the pan and reduce until the sauce is thick enough to coat the back of a spoon. Season to taste and pour over the ribs to serve.
