Preheat oven to 350° (you can do this while you are simmering later instead if you want to save fuel)
Heat oil in a large dutch oven. You can add some bacon grease if you have it for added flavor. When the oil is hot, brown the short ribs on all sides. You may need to work in batches. Then set them aside.
Add onions, celery, carrots and garlic. Cook until onions are brown (around 5 minutes).
Add flour and tomato paste and stir together until everything is combined.
Stir in wine and then return short ribs to pot. Bring to a boil and then lower the heat so it simmers for 25 minutes to reduce the wine.
Add the rosemary and oregano, stir in the beef stock and bring to a boil. Then put the lid on and throw it in the oven for 2-2 1/2 hours until meat is fork tender.
Transfer short ribs to a platter and spoon the fat off of the sauce.
Serve ribs over mashed potatoes or egg noodles with sauce spooned over.
