Preheat oven to 325 degrees F. In a large ovenproof saute pan or roasting pan, heat the olive oil
over medium-high heat.
Sprinkle the short ribs on all sides with the salt, pepper, garlic salt and seasoned salt. Pat the seasonings into the meat. Dredge
the short ribs
in the flour and pat off any excess flour.
Place the short ribs in the pan and sear
until browned on both sides, 2 to 3 minutes. Add the garlic, carrots, celery
and saute for 3 minutes. Add the wine
for 5 minutes. Stir in the chicken stock, veal
stock, water, undrained tomatoes and Worcestershire sauce
. Bring to a simmer. Cover and place in the oven. Roast for 2 hours. Then add the potatoes
, cover and roast
for an additional 30 minutes.
Be sure to occasionally check the liquid in the pan to make sure there is enough to keep the meat moist and simmering. Add more stock if necessary.
Serve over Three Cheese Polenta.