in large pan, melt butter and saute celery, carrot, and onion until soft. Add garlic and lemon zest. Saute few mins. Remove from heat and place veggie mixture in bottom of a roasting pan.
Turn heat up under pan to med-hi.
Season meat with salt & pepper. Dredge both top & bottom in flour (but not sides). Brown in oil about 3-4 mins. on both sides. Place short ribs on top of veggies in roasting pan.
Drain most of fat from pan. Add wine and boil briskly 3-5 mins., scraping up an bits stuck to bottom. Add chicken broth, tomatoes, herbs, salt and pepper and bring to simmer. Pour over beef in roasting pan. The veggies and broth should cover meat only 3/4.
Cover roasting pan tightly with foil and bake in oven at ___ degrees for 3 hours or in crock pot.
When meat is fork-tinder, remove to platter. Return sauce to pan and heat over medium stirring constantly until reduced to desired thickness.