Take the ribs out of the refrigerator about an hour before preparing.
Preheat oven to 375 degrees.
Heat the oil in a Dutch oven to med/hi on stove top.
Mix the flour, salt and pepper in a bowl and dredge the ribs through the mixture, covering both sides of each one. Shake off the excess flour.
Once the oil is hot enough to sizzle when tested with a tiny pinch of flour, brown the ribs in the hot oil on both sides (two ribs at a time to keep from crowding). Set the ribs aside.
To the pot, add the onion, carrot, celery and garlic. Cook until the vegetables are soft.
Add the rest of the ingredients to the pot. Season with salt and pepper according to taste.
Return the short ribs to the pot and cover them with the sauce.
Cover the pot with the lid.
Place in the oven and cook for 2 1/2 to 3 hours. Add more stock or water to the pot if the liquid gets too thick.