Stir together flour, salt and pepper in a dish, then dredge ribs in mixture and set aside.
Heat olive oil in a large braising pan over medium to high heat. Add ribs and brown for about a minute on each side. Remove the ribs and set aside. Lower the heat, then add carrots, onions and garlic and cook for 2 or 3 minutes.
Pour beef stock into braising pan and stir together with the onions, carrots and garlic.
Put ribs in a 4-inch hotel pan and pour mixture from braising pot over the ribs. Add rosemary. Roast, covered, until fork-tender, about 2 hours.
Garnish with fresh chopped parsley and serve with Homemade mashed potatoes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Grampa's Bakery and Restaurant, Dania Beach, FL