These short ribs are fork tender; packed with a rich, deep meaty flavor; and make an rustically elegant meal when paired with a scoop of mashed potatoes.
Heat the oil and butter over med/high in a dutch oven or heavy bottomed pot. Add the floured short ribs and brown on all sides, about 10 mins. Remove to a plate.
Add the carrots, celery and shallot wedges to the pot. Season with kosher salt and pepper. Saute until the vegetables are softened and beginning to caramelize, about 10 mins.