Kosher salt & pepper the ribs.  Bake ribs in a shallow roaster at 400 degrees for 15 minutes, then reduce to 325 degrees as you cook the vegetables.  Set up the Wine Bowl, Stock Bowl and Vegetable Bowl.  Heat the olive oil over med-low heat in a deep roaster. Pour in the Vegetable Bowl and cook for 20 minutes, stirring occasionally.  Stir in the garlic and cook for 2 minutes.  Add the flour and stir well.  Add the Wine Bowl and cook over high heat until liquid is reduced by half (about 10 minutes).  Add the Stock Bowl and the ribs.  Add water to cover ribs, if necessary.  Cover and bake at 325 degrees until meat is falling off bone (about 3 hours).  Remove ribs from pot and set aside.  Discard herbs and skim fat.  Strain out solids and reduce the sauce by half over medium heat (about 1 hour).  Return ribs to pot and simmer for 10 minutes to reheat and serve.  

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