1. Preheat oven to 300F.
2. Heat large braising pot. Season ribs all over with salt and pepper.
3. Once pot is hot, brown meat on all sides.
4. Remove meat from pan and pour out grease. Add new oil and brown vegetables on medium heat for 4 minutes.
5. Add the wine and reduce heat to a simmer. Tie up herbs and peppercorns in a cheese cloth and add to pot.
6. Once the wine has reduced by half, return the ribs to pot and add chicken stock. Add a pinch of salt.
7. Bring to a simmer, cover and put in oven. Cook for 2-3.5 hours, ribs are done when they easily pull apart.
8. Let cool for one hour. Remove meat from bones and dice to 1 inch bites. Reserve liquid for risotto.

Risotto

1. Cut onion into a small dice. Heat oil in a large pot and then turn heat to low and add onions. Saute for 5 minutes and add rice.
2. Toast rice for 3 minutes, stirring frequently.
3. Tie up herbs and spices in cheese cloth and add to pan.
4. Add red wine and cook for 5 minutes.
5. Reheat the braising liquid and chicken stock.
6. Add a couple ladles of liquid and stir into rice. Season with salt and stir. Repeat the adding of liquid until the rice is cooked. It should take about 20 minutes to be al dente.
7. If serving immediately, add in the meat, creme fraiche, lemon juice and half of the cheese. Stir and taste. Serve with chives and remaining cheese.