Preheat oven to 350F.
Heat a large heavy lidded pot over medium high heat. Add 2 T olive oil to pan.
Season the short ribs with salt and pepper. Working in batches, brown the short ribs on all sides. Set aside
Add the celery, carrots and onion to the pot; sauté until vegetables are beginning to soften. Add garlic, cook 2 minutes longer. Melt butter to the pan, then stir flour in. Cook for 1-2 minutes.
Move the short ribs back to the pan. Slowly pour in red wine and stock. Add in herbs, tomatoes and tomato paste.
Cover and cook for 1 1/2- 2 hours. Dish is done when meat shred easily with a fork. Skim some of the fat from the top ands serve over polenta.