Preheat the oven to 300 degrees F. Sprinkle both sides of the short ribs with the kosher salt, seasoned salt and pepper. Pat the ribs to make sure the seasoning sticks. Place the flour in a large shallow bowl and dredge each short rib in the flour to coat, shaking off any excess.
Heat the oil in a large saute pan over medium-high heat. Sear the short ribs in the hot pan until golden brown, 2 to 3 minutes per side. Place the short ribs in a large roasting pan and set aside.
Add the carrots, celery, onions and tomatoes to the drippings in the saute pan and cook over high heat for 2 minutes. Pour the vegetable mixture over the short ribs in the roasting pan. Add the chicken stock, beef stock, red wine, Worcestershire sauce, garlic salt and 2 cups of water. Tightly cover the roasting pan with foil and cook in the oven until the short ribs are very tender, 2 to 3 hours.
Recipe courtesy of G. Garvin