Heat the oil in a large saucepan or Dutch oven at a medium high setting.
Sprinkle the ribs with salt and pepper, and sear them in the oil, browning on all sides for about 6 minutes.
Once browned, place on a plate and set aside for now.
Add the shallots and chopped celery, and sauté for 3 to 5 minutes.
Add in the garlic, oregano, rosemary and bay leaf, and continue to cook for another minute or two.
Stir in the red wine, scraping up from the bottom of the pan, and bring to a simmer.
Add the orange zest and juice and soy sauce to the pan and stir as you bring it back to a bubbling simmer.
Add the ribs to the mixture, and cook for a few minutes as you preheat the oven to 300˚F.
Transfer the mixture to a roasting pan, or if it's ovenproof, place the Dutch oven in the oven. Cover and cook for 2 1/2 to 3 hours.
Remove the ribs from the oven when they're done, and set aside on a platter.
Take the juices from the pan, and boil to reduce and thicken.
Serve the ribs with the sauce.