Preheat oven to 350°F.
Heat a thin layer of oil in a Dutch oven or other large oven-safe post with a lid over medium-hihg heat. Meanwhile, pat the short ribs dry with paper towels and season all over with salt and pepper. Sear the short ribs (in batches necessary) until browned all over, adding more oil as needed, and then transfer to a platter.
In the same pot, add the onion and some salt & pepper (and more oil if the pot is dry). Cook a few minutes, stirring occasionally, until the onions start to soften. Sprinkle with the flour and cook for about 1 minute more while stirring. The amount of flour used depends on how thick you want the gravy.
Add the beef stock, bay leaves, and browned short ribs back to the pot, bring to a simmer, cover, and place in the oven until tender, about 2 – 3 hours.
Serve & enjoy!
