Heat 4 tablespoons of oil in a large saucepan, add the ribs and brown on both sides for one minute. Sazon and remove the bottom of the cocción.

Incorporate the very finely chopped cebolla, the peeled and shortened zanahoria into fine rodajas and a branch of clean romero. Leave the mixture for five minutes, stirring in the mixture and incorporating the ingredients again.

Leave the white wine to evaporate, add the heat to the place which previously boiled it. Cook with the tapadera for 25 minutes.

Arrange the cord on the plates and top with the spicy Provolone Valpadana DOP cured in foil.