Preheat the oven to 350ºF.
Season ribs with salt, pepper, and dredge in ¼ cup flour (shake off excess). Heat oil in a large skillet or Dutch oven over medium-high heat. Brown the ribs on all sides, then remove and set aside.
Sauté onions, carrots, celery, and garlic 4-6 minutes, or until vegetables are tender.
Add ¼ cup flour and tomato paste, cook 1 minute.
Pour in wine, beef stock , and return the short ribs and any juices. Scrape up any solid bits from the bottom or the pan.
Top with fresh herbs. Bring to a boil, cover, and transfer to the oven. Bake 3 hours. Remove herb stems from the top.
Serve ribs over mashed potatoes or another side item, and top with gravy.