Let's heat the oven to 350°F.
Rinse the meat, pat dry it and season generously with salt and pepper.
In a 6-Quart Dutch oven, heat 2 tbsp olive oils on medium-high heat. The meat should be browned in 2 batches, for 5-6 minutes each, and then transferred to a plate.
Cook 1 diced onion for 8-10 minutes, or until softened and translucent. Cook for another 3-5 minutes.
Cook for 3 cloves of smashed garlic with 2 tablespoons tomato paste.
Mix in 2 cups of wine. Bring to boil. Reduce heat to medium. Let it simmer for 15-20 minutes.
Mix 3 cups beef broth with the flour and stir.
Add the meat to the pot and add the bay leaves, thyme, oregano.
Cover the baking tray with the lid, and bake for 20 minutes.
Cook the ribs for 2 1/2-3 hours, or until tender.
Place the meat on a plate and cover it with foil.
Strain the sauce, and then discard the vegetables.
Let the liquid cool in the saucepan and heat it over medium heat until it thickens.
