Prepare the short ribs: In a large Dutch oven or pressure cooker heat the olive oil over medium-high heat. Generously salt and pepper the short ribs; in batches, brown on all sides. Remove to a bowl when browned. Once all the meat is browned, reduce the heat to medium-low and slowly saute the vegetables, adding oil if needed. Add the flour and saute a few minutes more. Add the tomatoes, stock, wine, and herbs (tie the herbs up in a cheesecloth for easy removal). Return the meat to the pot and - if cooking in the oven, cover the pot and place in a 325 degree F oven; bake for 3 hours. If using a pressure cooker, cover and bring to pressure, once reached, lower the heat to just maintain pressure; cook 1 hour. (Check manufacturer's directions for using your pressure cooker). If using a crockpot, after browning the meat and vegetables, place in your crockpot with the remaining ingredients and cook according to the manufacturer's directions. Once the meat is cooked, simmer on the stove-top for a few minutes to reduce the sauce. Remove the orange peel, rosemary, bay leaf, and thyme sprig.