Preheat oven to 350°F. 

In a large Dutch oven, heat 1 tbsp. of oil over medium high heat. 

Add onions and carrots to the Dutch oven and cook for a few minutes, stirring constantly. Remove veggies from the Dutch oven and place on a plate. 

Season ribs with salt and pepper and coat on all sides with flour. 

Add 2 more tbsp. of oil to pot and turn heat up to high. Add ribs to pot and brown on all sides, about 45 seconds per side. Remove ribs and place on a plate. 

Add wine to the pot and use your wooden spoon to scrape the bottom of the pan. Bring wine to a boil and cook for 2 minutes. 

Add broth, salt, and pepper to wine. Stir in tomato paste. Taste broth and add salt and pepper to taste. 

Add ribs, vegetables, thyme, and rosemary to the pot. Leave the thyme and rosemary as sprigs. 

Cover pot with lid and place in the oven. Cook for 2 hours before reducing heat to 325°F and cooking for an additional 30-45 minutes. Ribs should be very tender when finished, almost falling off the bone. 

Remove the pot from the oven and allow to rest for 20 minutes with the lid on. Skim any fat off the top of the juice before serving. 

You can serve with mashed potatoes, using the juice as a gravy.