Preheat oven to 325
Trim short ribs of excess fat then season on all sides with salt and black pepper.
In a dutch oven, add 1 tsp oil over high heat. When oil is hot, all ribs and brown on all sides. Make sure not to crowd the ribs so that it sears properly. Place browned short ribs on a plate.
Remove excess oil for dutch oven, leaving 1-2 tsps. Add celery, onion and garlic and sauté for 5 minutes just until the vegetables have softened.
Add crushed garlic and cook for about 30 seconds then add tomato paste and smoked paprika and cook for 2-3 minutes.
Add bay leaf, rosemary, thyme and beef broth to the pot and stir to remove the bits from the bottom. Bring to a boil then add short ribs with the meat side down.
Cover the dutch oven and place into preheated oven and let cook for 3-3 1/2 hours until meat is tender.
Remove short ribs from the pot. Strain the liquid and add to a fat separator to remove excess fat.
In the same pot, add 1 tsp fat from the short ribs gravy with 1 tbsp flour and cook for about 2 minutes then add strained liquid. Stir with adding to prevent any clumps. Add additional beef broth is there isn't enough liquid. Simmer for 5-7 minutes, until the sauce has thickened. Serve short ribs with gravy over rice.
