Salt and pepper the ribs, then dredge in flour. Set aside (on a wire rack).

In a large dutch oven, add olive oil to pan, and raise heat to high. Brown ribs on all sides, about 1 minute per side. Remove ribs and set aside. Turn heat to medium.

Add onions and carrots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the brown bits. Bring to a boil and cook 2 minutes.

Add broth, then add 1 teaspoon salt and ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme, bay leaf and rosemary sprigs to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional hour. Ribs should be fork-tender. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. Just before serving, skim fat off the top of the gravy liquid (you are going to want to sop that up with bread after your done). Enjoy!