In a large bowl combine the bottle of wine, leeks, onions, carrots, garlic, thyme and bay leaves. Place beef into bowl and combine thoroughly. Pour into a large zip lock bag and place in bowl in fridge overnight.

Preheat oven to 300. Remove meat and dry with paper towels. Using slotted spoon remove veggies from marinade and reserve. In a large skillet heat oil. Season meat with salt and pepper and dust thoroughly with flour. Add half the ribs to the pan and cook over medium high until browned and crusted on all sides. Transfer the meat to a roasting pan and repeat with remaining ribs.

Add the vegetables to the skillet and cook until softened, about 6-7 minutes. Transfer to roasting pan with ribs. Add the marinade to the skillet and stir in both broths. Bring to a boil. Scrape up any brown bits from skillet and pour contents over the ribs. Cover pan tightly with foil and braise in oven until meat is very tender, about 2 1/2 - 3 hours. Remove the ribs from pan, strain the braising liquid and discard the vegetables.

In medium saucepan, heat the oil over medium high heat. Add the mushrooms and season with salt and pepper. Cook over medium heat, stirring until browned. Add shallots, thyme and leeks. Cook until softened. Add garlic and cook one minute. Add wine and boil over high heat until reduced to about 3-4 T. Add skimmed braising liquid and boil over high heat for 5 minutes. Season to taste with salt and pepper.

Preheat oven to 350. In large saucepan of boiling water, add a good amount of salt. Cook potatoes, carrots and onions separately under tender, potatoes about 12 minutes, 5 minutes for carrots and 2 minutes for onions.

Remove bones from ribs and return meat to roasting pan. Add cooked veggies and pour sauce on top. Cover with foil and bake 15 minutes. Serve and enjoy.