Gather your ingredients. Season the flour with garlic and onion powder. Dust ribs with flour, shake off excess. Heat oil in Dutch oven over high heat. When oil is almost smoking add your ribs a few at a time. Do not overcrowd, you want nice crust on your ribs, brown well on both sides and transfer to a platter
Reserve 2 tablespoons of the oil and sauté your aromatics stirring for 5 minutes until soft. Add the wine, cooking off the alcohol and scrape up browned bits from the bottom of the pan. Add broth and tomato paste. blend well
Return ribs to the pot, adjust and taste for seasonings. Bring meat to a boil. Once boil is achieved reduce the heat and simmer 2-3 hours or until meat is almost falling off the bone. Check liquid level and make sure your ribs stay submerged. Add stock as needed.
Uncover ribs and stir in cornstarch mixture, stirring until the gravy has formed. Serve hot.