Adjust oven rack to the lower-middle position, and preheat the oven to 350°F. Generously dust the ribs with salt and pepper, and set aside. Heat a large skillet until very hot (or heat an electric skillet to 350°F), and then add the olive oil. Immediately add the ribs, turning after 4-5 minutes, until darkly browned on the 3 meaty sides. Transfer the ribs to a 5-quart Dutch oven.

Tip the veggies into the skillet, and toss them about with heat-proof spatula until slightly caramelized -- about 8 minutes. Pour the veggies into the Dutch oven, and add the wine, stock, and balsamic vinegar. You'll need enough liquid to barely cover the ingredients, so add more wine and/or stock if necessary.
Add the herbs, and bring to a simmer on the stove top.
Then cover the pot, and place it in the preheated oven. Cook for 3 hours.

Strain the contents of the Dutch oven through a fine-mesh sieve set over a bowl. Remove the bones (these should slip right off the tender meat) and the bundle of herbs. Return the strained meat, veggies, and braising liquid to the Dutch oven, and let cool, uncovered, to room temperature. Then cover the pot and refrigerate for several hours or overnight. Scrape off the fat that has solidified on the surface. Reheat in a preheated 350°F oven until warmed through -- about 30 minutes. Serve the ribs, veggies, and braising liquid over mashed potatoes, and garnish, if you wish, with finely-chopped chives or scallions.