Coat beef short ribs with flour.

Heat cooking oil in a non-stick pan.

Brown short ribs on both sides in the pan. Set aside the browned ribs.

In the same pan, add diced tomato, onion, and chili-garlic sauce.

Cook the tomato, onion, and chili-garlic mixture for 2 minutes.

Return the browned beef short ribs to the pan.

Add oyster sauce, carrot, celery, and potatoes to the pan.

Pour water or beef broth into the pan.

Bring the mixture to a boil.

Reduce heat to a simmer.

Simmer for 45 minutes, or until the meat is tender.