Season the ribs with Kosher salt and pepper on all sides. Pour oil into a Dutch oven on the cooktop and brown the ribs on all sides (about 3 minutes per side). Transfer ribs to a plate.
Pour out all but 1 tablespoon of the fat and oil and saute the onion, garlic, carrots and celery until softened. Stir in the tomato paste and cook for 1 minute. Pour in the balsamic vinegar and red wine, if using, and deglaze the pot, scrapping up any browned bits. Return the ribs to the pot and pour in the beef broth and Worcestershire sauce. Add rosemary, thyme and bay leaf to the pot.
Cover the pot and braise for 3 to 3.5 hours until very tender. Remove the ribs to a plate and discard the bones. Strain the cooking liquid and skim extra fat. Simmer the sauce until just thickened and serve ribs on top of celery root puree (or mashed potatoes) topped with sauce, and garnished with microgreens and pomegranate seeds.
