Butterfly each rib, then salt and pepper both sides.
Heat a large sauce pan with olive oil and butter, and sear ribs on all sides, about 2-3 minutes each side.
Add one whole sliced yellow onion on top of and around beef in pan, and cook another 3-4 minutes. Add red wine to deglaze pan to cover meat (about 1/2 a bottle or more depending on how many ribs you have.) Add garlic and bouquet garni (alternately, you can stuff the herbs in a coffee filter and tie it closed - 2 tbs sage, 1 tbs thyme, 2 bay leaves.)
Bring to boil, then cover, simmer 2-3 hours, turning the meat occasionally. The meat should just fall apart when it's finished. When serving, finish with a dollop of butter on top and let it melt in.