In bowl mix the wine, garlic powder, some seasoned salt and short ribs. Cover and let sit for several hours.
2
Pre-heat your oven to 300. Mix the flour and remaining seasoned salt on a plate. Dip the well drained short ribs into the flour and brown well in a heavy skillet. Take care not to burn the flour that collects on the bottom of the skillet.
3
Add the vegetables and half of the marianade to the skillet. Cover and put in the oven.
4
After and hour or so add the rest of the marianade to the pot. Cook for about 1 1/2 hours. Pour off the resultant juice and drain any fat. Suggest to serve with rice.
