Reduce heat to medium; pour off all but 2 tablespoons of fat. Add chopped onions; cook and stir until they begin to brown, about 8 minutes. Add garlic; cook and stir 1 minute. Stir in flour, coating well. Add ribs, wine, broth, tomatoes, thyme, rosemary and bay leaves; heat to boiling. Reduce heat to medium-low; simmer, partially covered, 2 hours. Uncover; cook about 1 1/2 hours or until liquid is slightly thickened and beef is tender. Remove thyme, rosemary and bay leaves.