Dredge ribs in flour to coat; reserve leftover flour.
Heat oil in 8-quart Dutch oven on moderate heat.
Add half of ribs and brown on all sides. Once browned, remove ribs. Repeat instructions for remaining ribs.
Stir in the reserved flour. White stirring, add 1 cup water and wine and stir until thickened.
Return ribs to the pan.
Add onion, garlic, salt, pepper and bouillon and bring to a boil.
Cover and lower heat to simmer for about 1 hour, or until ribs are tender.
Remove ribs with slotted spoon and cover with foil to keep warm
Add potatoes, mushrooms and beans. Simmer 20 to 30 minutes, or until vegetables are tender.
Add ribs and tomatoes with liquid, and heat through.
Use slotted spoon to remove meat and vegetables to large serving platter.
Move gravy to serving container and serve with ribs.
