Tie the sage and bay leaves up in some cheese cloth or with some butcher's string.

Heat the oil in a large pot on medium high. Season the ribs on both sides with salt and pepper

Brown the ribs in the pot around 2 minutes per side. If the ribs can't fit together in the bottom of the pot, do it in batches

Remove the ribs from the pot and set aside. Add the carrots, celery, onions to the pot and cook 6-8 minutes stirring frequently til very soft. Add the garlic and cook another 2 minutes.

stir the tomato paste into the vegetables, then bring the heat to high and add the wine. Once it begins to simmer use a flat bottomed spoon to scrape the bottom of the pot.

Add the ribs back to the pot with the beef broth and reduce the heat to low and cover.

Braise the sauce covered on low for 3 hours, stirring every 30 minutes or so.

In the last half hour, uncover the sauce a couple inches to allow to reduce and thicken some. In the mean time cook the gnocchi to package directions.

When there's ten minutes of cook time left, remove the ribs and herbs from the pot. Pull all the bones from the meat and roughly chop it. Return the meat to the sauce and cook 10 more minutes.

Serve the sauce over gnocchi, garnished with chopped sage