Pre-heat oven to 350°
Cook bacon in a dutch oven over medium heat.
Remove bacon from the dutch oven and set aside (or eat because you won't need it later).
Add olive oil to bacon fat and raise heat to medium-high.
Brown ribs on each side for about 30-45 seconds.
Remove ribs and set aside; lower heat to medium.
Add onion, garlic, potatoes, and carrots; cook for 2-minute stirring frequently. While stirring, scrap the bottom of the pan to release the flavors.
Add rosé and beef broth; stir until combined.
Sprinkle salt and pepper to taste.
One by one place the ribs back into the dutch oven; you will have to squeeze them in until they are almost covered completely.
Place in the oven for 2 hours. Reduce heat to 325° and cook for an additional 30 minutes. Meat should be falling off the bone.
Serve immediately with a glass of rosé