In medium bowl, combine flour, salt and pepper. Dredge short ribs in flour; set aside. Reserve 2 tablespoons flour.
In large stock pot or Dutch oven with cover, heat oil over medium heat. Add ribs and slowly brown on all sides (about 6-8 minutes). Remove from pan.
Add onions, carrots, celery, garlic, tomato paste and bay leaf. Sauté until vegetables are softened (about 5 minutes). Stir in reserved 2 tablespoons flour; cook 1 minute.
Add beef stock and short ribs. Bring to a boil; cover and reduce heat to simmer. Simmer 22½ hours or until ribs are fork tender and falling off the bone.
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