Preheat oven to 325°. Pat ribs dry and season generously with salt and pepper. Heat oil in a Dutch oven over medium-high. Brown ribs deeply on all sides (about 4 minutes per side). Work in batches; don’t crowd the pot. Remove ribs and set aside. Lower heat to medium. Add onion, carrot, and celery. Cook 6–7 minutes, scraping browned bits, until soft and lightly caramelized. Add garlic; cook 30 seconds. Stir in tomato paste; cook 2 minutes until darkened. Add red wine; simmer 5 minutes, reducing by about one-third. Stir in crushed tomatoes, beef stock, bay leaf, oregano, and rosemary. Return ribs to pot. Liquid should come ½–¾ up the ribs. Cover and transfer to oven. Braise 2½ hours, turning ribs once halfway through. Ribs are done when fork-tender and nearly falling apart. Remove ribs, tent with foil. Simmer sauce uncovered 10 minutes until thick and glossy. Stir in traditional balsamic vinegar. Season to taste. Spoon sauce over ribs.