Preheat the oven to 350°F
Liberally salt and pepper the ribs all over.
Add the flour to a platter or plate.
Turn the ribs in flour, shaking off any excess.
In a Dutch oven (or large pot), over medium-high heat, warm the olive oil. Working in batches, cook the ribs, turning occasionally, until evenly browned, about 10 minutes.
Remove from the pan and set aside. Drain off most of the oil/grease, leaving about 1 tbsp in the pot.
Add the pancetta to the pan and saute until just beginning to crisp, stirring often, about 5 minutes.
Add the onions and carrots and sauté until beginning to soften, abut 3 minutes.
Stir in the garlic and red pepper flakes and saute until fragrant, about 1 minute.
Add the tomato paste and sugar and cook, stirring until well blended, about 1 minute.
Add the wine and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan. Bring to a boil.
Stir in the tomatoes, stock, and vinegar, and return to a boil. Stir in the oregano, 1 tsp salt, and ½ tsp black pepper.
Add back in the ribs and place the bay leaves, rosemary sprigs, and thyme sprigs on top.
Cover and place in oven. Cook for about 2 hours.
When the ribs are done (they will be super tender), use a large, shallow spoon, or ladle to skim as much fat as possible from the surface of the liquid.
Season to taste with a little more salt and pepper, if needed.
Transfer the ribs to warmed plates, and then spoon the juices and veggies over and around them.