Oven Roasted Beef Short Ribs

1/4 cup flour
1/ tsp. crushed dried rosemary
1/2 tsp. salt
1/4 tsp. pepper
3 lbs. beef short ribs
1 - 10 1/2 oz. can condensed onion soup
1 - 6 oz. can tomato paste
1 T. olive oil
1 pound mini peeled carrots
4 to 6 potatoes, peeled and cut into 1 inch chunks
3/4 cup red wine or water
2 cloves garlic, minced

Preheat oven to 350.

Combine flour, rosemary, salt and pepper. 
Add ribs, toss to coat, shaking off and reserving 
flour mixture.
Stir soup and tomato paste into reserved flour mixture, 
and reserve.

In large skillet, heat oil over medium high.
Add the ribs, cooking in batches if necessary, turning 
occasionally until browned on all sides, 5 to 6 minutes.

Transfer meat to a roasting pan and add the carrots and 
potatoes.
To the skillet add the wine and garlic and bring to a boil.
Boil for 1 minute. Pour over the ribs and vegetables.
Cover tightly with foil.
Roast until meat is tender, about 2 hours.

Skim and discard any fat from the sauce, before serving over 
the ribs and vegetables.