Cut the ribs into 2-rib portions. Season the ribs with Essence. Season the flour with Essence. Dredge the ribs in the flour. In a large heavy pot, heat the oil. Brown the ribs, 3 to 4 at a time, for about 4 to 5 minutes. As they brown, transfer to a platter and set aside. Using a metal spatula, remove any browned particles on the bottom of the pot and discard. In the same pot, add the onions, bell peppers and cook for 4 to 5 minutes. Add the carrots, garlic, and bay leaves. Season with salt and cayenne. Stir and cook for 2 to 3 minutes. Add the wine and simmer for about 3 minutes. Add the tomatoes, tomato paste, tomato sauce and water. Add the ribs and completely submerge in the mixture. Stir in the herbs. Reduce the heat to medium and simmer for about 2 1/2 hours, cover, or until the ribs are tender and the meat is falling off the bones. Skim any fat that has risen to the surface. On a platter, mound the potatoes in the center. Arrange the ribs around the potatoes and drizzle with the gravy. Garnish with green onions and Essence.
Yield: 6 servings