Preheat the oven to 350 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.

In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside.

Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides. Remove the ribs and set aside.

Lower the heat to medium. Add the carrots, garlic and onions to the pan and cook for 2 minutes. Pour in the wine and scrape the bottom of the pan to release all the browned bits. Add the broth, salt and plenty of freshly ground black pepper and bring to a boil. Adjust seasonings if necessary. Add the ribs to the liquid; they should be almost completely submerged. Add the rosemary sprigs (whole) to the liquid. Finally, add the bacon.

Put on a lid on the Dutch oven and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven. Remove ribs to a plate. In a measuring cup combine the cornstarch and water to make a slurry. Add the slurry to the pan and stir to thicken the juices. Add the ribs back to the pan and allow to sit for at least 10 minutes with the lid on before serving.

Serve over mashed potatoes, butter noodles or grits.