Step 1: Preheat the oven to 275 degrees F, place the ribs on a baking sheet, and season all of their surfaces generously with salt and pepper.
Step 2: Coat an oven-safe pot that's large enough to accommodate all the ribs with olive oil. (A French oven is perfect, and if even your largest pot is too tight a fit, do this in two batches.) Place the pot over high heat. Add the ribs to the pot once it's very hot---you should hear a sizzling sound, and if you don't, it's not hot enough. Wait until it's very hot and listen for the sizzle! (Searing the meat this way seals in the juices, caramelizes the surface, and reduces the overall cooking time.) Brown the ribs very well, about 2 minutes per side. Remove them from pot, place them on a plate, and set aside.
Step 3: Add the onions and garlic to the pot and cook until soft and slightly golden, about 5 minutes.
Step 4: Add the peaches and cook for a few minutes to soften them.
Step 5: Add the beef stock and stir, scraping any bits of meat off of the bottom of the pan.
Step 6: Bring to a boil, remove from the stove, and return the ribs to the pot and add the thyme.
Step 7: Place the pot in the preheated 275 degree F oven and braise for about 2 hours.
Step 8: Add the balsamic vinegar and Worcestershire, stir, and continue to braise until the meat is very tender and easily comes off the bone, another 1 to 2 hours. Turn the ribs over at least twice during the cooking process.
Step 9: Remove the ribs from the pot, place them on a large plate, and cover with foil. (The meat might slide right off the bone, which is fine.)
Step 10: Place the pot back on the stove over low heat and let it reduce until it's thick, 10 to 15 minutes. For a smoother result, you can use the back of a fork to mash the peach pieces (if any are still intact---the sauce is delicious either way). Season with salt and pepper to taste, return the ribs to the pot, and serve.
- Broccoli Orzo. When you're making the orzo, simply add 1½ cups of roughly chopped broccoli to every 1 cup of dry orzo, and an extra ¼ cup of water. (The broccoli pieces should be small.) Season with a bit of garlic powder, onion powder, salt, and pepper.
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- Sage Mashed Potatoes