Preheat oven to 375 degrees F.
Season flour with salt and pepper and dust
ribs with it. Knock off any remaining flour and heat up oil. Brown ribs in oil and set aside.
Saute, over low heat, the onions
and garlic until translucent. Add spices
and stir. Add the puree, red wine vinegar, and beef stock and bring to a simmer
. Place ribs in braising pan and cover with the seasoned beef stock
and veal stock. Cover with foil. Place in the oven for 2 1/2 hours or until ribs are tender.