Heat oven to 300 degrees F.
Combine the flour
, garlic powder, onion powder, salt, and pepper in shallow bowl; mix well. Dredge the short ribs in the seasoned flour and shake off the excess.
Heat the olive oil
in a large braising pan or ovenproof casserole over medium-high heat. Working in several small batches, sear the ribs until well browned on all sides. Remove from pan and set aside.
Lower heat to medium, add the onions, celery, and carrots; cook until well browned and caramelized.
Add the red wine, garlic, rosemary, and thyme and simmer until liquid is reduced.
Return beef short ribs back to the pan; add beef broth to almost cover the ribs.
Braise covered in oven for 2 to 3 hours, or until the meat
is tender and falling off the bone.
Carefully remove the beef ribs
from the pan and arrange on a serving platter; pour braising liquid through a fine sieve strainer; arrange the vegetables
Bring braising liquid to a boil, reduce heat and simmer to desired consistency. To serve, pour sauce over short ribs and vegetables.
Fat, total (g)
sat. fat (g)
vit. A (IU)
vit. C (mg)
Percent Daily Values are based on a 2,000 calorie diet