1. Season ribs with salt and pepper; dredge in flour until evenly coated, shaking off excess.
2. In a Dutch oven, heat 1 tbsp. oil over medium-high heat until hot but not smoking.
3. Add ribs; cook, turning frequently, until browned on all sides (about 10 min.).
4. Transfer ribs to a platter; set aside.
5. Preheat oven to 350°. While oven preheats, return Dutch oven to stovetop over medium heat.
6. Add soup mix to the pot; cook, stirring occasionally, until very soft (7-8 min.).
7. Add garlic; cook for 1 min.
8. Stir in tomato paste, paprika, thyme and bay leaf.
9. Add wine and broth; bring to a simmer.
10. Return meat to the pot and cover; cook in preheated oven until meat is very tender (about 75 min. per lb.).
11. Serve over mashed potatoes, garnished with parsley.
     

Find It!

• Find Kowalski's Fresh Soup Mix or Mirepoix in the Prepared Produce Section (or substitute the same amount of finely chopped mixed vegetables, such as carrots, celery and onions).

Tasty Tip:

• If you don’t have a Dutch oven, you can use any oven-safe covered pot.