Brown beef ribs in large nonstick skillet over medium-high heat until browned on all sides, turning frequently.
Meanwhile, in 4 to 6-quart slow cooker, layer onion, tomato, carrots, potatoes and garlic.
Spoon browned beef into slow cooker. Drain off any fat from skillet; add wine, 1/2 cup of the water and bouillon to skillet. Cook over medium heat until mixture comes to a boil, stirring occasionally. Sprinkle beef with salt, thyme, basil and pepper. Pour hot wine mixture over beef.
Cover; cook on low setting for 8 to 10 hours.
About 15 minutes before serving, with slotted spoon, remove beef and vegetables from slow cooker; place in serving bowl. Skim off fat from cooking juices in slow cooker.
In 4-cup glass measuring cup or medium bowl, blend remaining 1/2 cup water and flour until smooth. Pour juices from slow cooker into flour mixture; mix well. Microwave on HIGH for 3 to 4 minutes or until mixture boils, stirring once halfway through cooking. Pour sauce over beef and vegetables.