2 tablespoons olive oil
8 short ribs
Salt and freshly ground black pepper
1 large onion, thickly sliced
1 (12-ounce) bag baby carrots
1 cup celery, thickly sliced, about 2 stalks
1 teaspoon minced garlic
2 teaspoons smoked paprika
2 teaspoons smoked ground black pepper
1 1/2 teaspoons all-purpose seasoning salt
1 cup red wine
1 (10.5-ounce) can beef stock