Cut carrots, onion, and celery into roughly 1⁄2inch dice. In a heavy bottom roasting pan or casserole pan, heat 3 tablespoons of vegetable oil until it begins to smoke. Season ribs generously with salt and pepper. Sear ribs on all sides until well browned (approximately 3 minutes on each side). Set ribs aside and pour oil from the pan.
Sauté carrots, onions, and celery until softened and lightly caramelized (approximately 5-7 minutes). Add red wine to the pan and reduce it to half. Return ribs to the pan on top of the vegetables.
Pour beef broth over ribs until almost covered, but leave the top of the ribs uncovered with broth. Add thyme, parsley, bay leaves, peppercorns, and cinnamon to the pan. Cover and place in 350° oven for approximately 11⁄2 hours or until tender.
Let ribs cool in the braising liquid until ready to use.