Heat oven to 350°F.
In 13x9-inch glass baking dish, mix broth, wine, tomato sauce, thyme and marjoram.
In heavy-duty resealable plastic food-storage bag, place flour, salt and pepper; shake to mix. Add ribs; shake to coat. In baking dish, beat excess flour mixture (about 1 tablespoon) into tomato sauce mixture, using wire whisk.
In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook ribs in oil about 5 minutes, turning once, until brown. Place ribs in baking dish; turn to coat with sauce mixture. Add remaining 1 tablespoon oil to skillet; increase heat to high. Cook carrots, celery, onion and garlic in oil 3 minutes, stirring frequently.
Add carrot mixture to ribs and sauce. Cover tightly with foil. Bake 1 hour 30 minutes to 2 hours or until ribs are tender.