Preheat oven to 350.

Cut veggies, collect herbs.

Salt and pepper ribs, dredge in flour and set aside.

Cook bacon in large pot or dutch oven until crispy and set aside.

Add a little olive oil if needed and brown ribs on all sides and set aside.

Cook onions and carrots for 2 minutes or so, until softened, then add wine.

Bring to boil for 2 minutes.

Add broth, salt and pepper.

Add ribs -- they should be almost covered by liquid.

Add thyme and rosemary.

Cover with lid and put in oven.

Cook at 350 for two hours.

Reduce heat to 325 and cook another 30 - 45 minutes, until meat is falling off bones.

Let sit for 20 minutes or so, covered.

Serve over polenta, rice, noodles or pearled barley.