Dredge the ribs in flour and shake off any excess. Heat a skillet with a little vegetable oil over medium heat and brown the ribs on both sides. Do not clean the skillet after frying. Place the ribs in a pot with the water, bring to a boil, then reduce the heat and simmer for 45 minutes until tender. Remove the ribs from the broth and set aside on a plate. Discard the soaking water from the beans and add the rib broth. Bring to a boil, reduce the heat, and simmer.

While the beans are cooking, in the same unwashed skillet, sauté the garlic and onion. Add the carrots, celery, and squash, and sauté for a few minutes. Add the herbs, spices, and wine, and let the wine reduce by half. After the beans have cooked for about 20 minutes, add the vegetables. After another 30 minutes, add the ribs and finish cooking the beans until they are tender.