Sprinkle short ribs generously with salt and pepper and rub into the meat as best as you can. Sprinkle the short ribs with flour and turn gently to coat meat entirely. Set aside.

In a large dutch oven or heavy bottomed pot, preheat canola oil over medium to medium high heat. Add 3-4 short ribs to your pot and brown of all sides. Remove from pan and brown remaining short ribs in remaining grease. Remove.

While short ribs are browning, place onion, carrot and celery into the bowl of a food processor. Chop until small pieces using the pulse function {or simply just chop finely without using the food processor.}

Drain off excess grease from pan into a bowl. Discard when cold.