• Step 1

  Preheat oven to 350 degrees. Dust ribs with pan-searing flour.

• Step 2

  Heat oil in large braising pan on MED, until oil faintly smokes. Add ribs; brown, turning to all sides, 8-10 min. Remove ribs; set aside. Discard all but 1 Tbsp drippings from pan.

• Step 3

  Add mushrooms to pan; cook 2-3 min. Add garlic and mirepoix, cook stirring frequently, 2-3 min. Add tomatoes, bay leaves, and 1/2 Tbsp thyme. Stir; simmer 3 min. Add wine, stirring to loosen browned bits on bottom of pan. Cook 8-10 min, until liquid is reduced by one-third, to a syrupy consistency. Return ribs to pan; add broth. Bring to simmer; cover.

• Step 4

  Braise on center rack of oven 2 hours. Carefully remove lid; cook 30 min or until ribs are fork-tender and sauce is thickened. Skim fat from surface and discard.

• Step 5

  Transfer ribs to clean platter, Discard bay leaves; stir remaining thyme into sauce. Season to taste with salt and pepper. Pour sauce over ribs; serve.

Note: When servings & ingredients are modified, nutrition & directions may vary.